Peppery Fig And Cider Compote Food

PEPPERY FIG AND CIDER COMPOTE

Steps:

• Cut figs into 1-inch pieces. Boil cider with figs and remaining ingredients, uncovered, until it is slightly syrupy and figs are plump, about 20 minutes. Serve warm or at room temperature.

SWEET POTATO TOAST WITH APPLE, FIG AND MAPLE COMPOTE

Steps:

• Preheat the oven to 450 degrees F.
• Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes and melted butter in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
• Meanwhile, combine the cider, maple syrup, cinnamon, apples and remaining tablespoon butter in a medium pot over medium-high heat. Bring to a boil, then cover and cook until the apples are soft, about 20 minutes. Uncover, mash with a potato masher or the back of a fork and continue to cook until most of the liquid has evaporated and it has the consistency of chunky applesauce, about 5 minutes. Stir in the figs and let cool slightly. Divide the applesauce among the toasts and sprinkle with the granola. Serve immediately.

FIG COMPOTE

Steps:

• peel the orange and cut into sections over a bowl.
• squeeze the sections to release the juice, add figs and sugar.
• let it stand for 10 minutes in a medium saucepan, add the fruit and remaining ingredients.
• bring to a boil, reduce heat to simmer and cook for 15 minutes until most of the liquid has evaporated, stirring occasionally.
• discard the thyme and cool.

FIG AND ORANGE COMPOTE

Steps:

• Using a zester, remove the zest of one orange in long strips.
• Using a sharp knife, carefully remove the pith from all the oranges, so the flesh is fully exposed. Slice the oranges crosswise into sections 1/4 inch thick. Remove seeds, and place the slices in a bowl.
• Blend the sugar and water in a small saucepan. Stir well to dissolve the sugar completely. Bring the mixture to a boil, reduce heat and simmer 10 minutes or to a syrupy consistency. Remove from heat, and add grenadine syrup. Blend well. Set aside.
• Place 4 figs snugly in a small saucepan. Pour just enough syrup over them so they are 90 percent covered. Add the strips of orange zest. Bring to a boil, cover and simmer 10 minutes. Remove and refrigerate.
• Place the 4 cooked figs over the marinating orange slices in the bowl. Pour over the cooking liquid and 4 tablespoons of Grand Marnier. Cover with plastic wrap, and refrigerate.
• Just before serving, slice the 4 uncooked figs lengthwise into four sections.
• Distribute the chilled orange slices and their juices over 4 chilled plates. Lay four uncooked fig quarters over each serving, and top with a poached fig. Sprinkle with the 2 remaining tablespoons of Grand Marnier, and garnish each with a sprig of mint.

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.

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.

DRIED FIG, APRICOT AND CHERRY COMPOTE

Steps:

• Combine 2 1/2 cups water, sugar and cinnamon sticks in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; cover and simmer 5 minutes. Add figs and simmer uncovered 3 minutes. Remove from heat. Mix in apricots, cherries and then brandy. Return to heat and simmer uncovered until all fruits are tender but still retain shape, about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. (Compote can be prepared 3 days ahead. Cover and refrigerate.) Serve at room temperature or chilled.

BOURBON FIG COMPOTE

Steps:

• Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Cool before serving.

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.