Fig And Onion Compote Food

SWEET AND SPICY FIG COMPOTE

Steps:

• Heat figs, red wine, sugar, honey, red pepper flakes, and salt in a small saucepan over medium heat. Simmer until wine is reduced and thickened, about 20 minutes, stirring occasionally.

FIG COMPOTE

Steps:

• In a medium pot, bring figs, sugar, orange zest and juice, cinnamon, and 1 1/2 cups water to a boil. Reduce to a rapid simmer and cook, partially covered, until figs are tender and liquid is reduced, 20 minutes. Uncover and cook until liquid is syrupy, 5 minutes. Stir in vinegar; season with salt and pepper. Serve warm or at room temperature.

FIG AND ONION COMPOTE

Steps:

• Place quartered figs in red wine and soak for at least one hour. In a skillet, over medium heat, saute onions in oil until tender and translucent. Add sugar, vinegar and a pinch of salt and pepper, stir to coat onions well, cook for about 1 minute. Add wine and figs to skillet and cook until figs become soft and all wine is absorbed or cooked off. You will want the onions and figs to have a sticky jam like consistency. Serve on Lavosh Crackers with Blue Cheese

ONION COMPOTE

Steps:

• In a saucepan over medium heat combine onions and honey.
• Cook slowly until caramelized, about 45 minutes.
• Add vinegar and stir.
• Add water and reduce to low heat.
• Cook uncovered until liquid has been absorbed.
• Onions are done when they are tender, have melted together,and are moist but not wet.
• (More liquid and cooking time may be needed.) Whisk in butter.
• Season.
• Let cool and store in a mason jar.
• When ready to use, reheat the compote over low heat and adjust seasoning.
• Onion compote will keep refrigerated for at least a month.
• Enjoy!

FRESH FIG COMPOTE

Steps:

• In a saucepan over medium heat, add the sugar, water, orange juice, and orance zest; stir to combine.
• Simmer for 5 minutes.
• Add in the figs and cook for about 2 minutes or until soft, turn once.
• Add curacao and stir to mix.
• Cool and serve in sherbert dishes.