Utensil:
3 Qt./2.8 L Sauce Pan with Cover
Ingredients
Recipe Description:
This versatile compote recipe is a wonderful compliment to pork or a beef roast.
1
pound
light dried figs
(454
g)
4
ounces
lemon juice
(120
mL)
8
ounces
water
(240
mL)
2
tablespoons
sugar
(25
g)
1⁄4
teaspoon
ground cumin
(1
g)
1⁄4
teaspoon
cinnamon
(1
g)
1⁄8
teaspoon
ground cloves
(.5
g)
1⁄8
teaspoon
cayenne pepper
(.5
g)
Directions:
- Trim the figs by cutting off the hard stem ends. Cut the figs into medium dice.
- Combine all ingredients in sauce pan. Cook over medium heat.
- When liquid begins to boil, lower heat to medium-low and simmer until liquid has evaporated.
- Serve warm or cold.
Directions
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