Tag: figs

Fig Bourbon Compote

We combine two of our favorite ingredients in this recipe – figs & bourbon! While we were preparing a simple syrup with fresh figs, we decided the figs were just so beautiful and tasty that we took a different direction. We were going to fix up a fig/bourbon drink anyway, so why not make the figs into a great condiment.  We’ve served this fig compote with cheese, salami, and roast pork, with rave reviews.  It’s also simple. (By the way, we’ll post the fig/bourbon drink on our beverages part of the site). The recipe will also work with dried figs, if you can’t find fresh (see recipe notes). Print Recipe Fig Bourbon Compote If you are working with dried figs instead of fresh, add an additional 1/2 tablespoon of lemon juice. Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 10 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 8 ounces Fresh figs, cleaned & diced any variety will do.1/4 cup sugar do not use sugar substitutes1/4 cup bourbon1/4 cup white balsamic vinegar traditional balsamic will also work1 tablespoon fresh squeezed lemon juicezest from 1 orangepinch of salt Prep Time 10 minutes Cook Time 30 minutes Servings […]

Poached Dried Figs

When traveling through central Italy, especially Tuscany, you will find that the concept of dessert is often not what we see in the USA.  Most often fresh fruit, dried fruit, nuts, and cheese will be served after dinner. In many cities and regions, it is not unusual to see sweet & savory desserts, such as a sweet spinach pie.  There was a very good discussion of such desserts in the Jan/Feb 2013 issue of La Cucina Italiana. One recipe in particular caught my attention.  When in season, Italians love fresh figs; when not in season, Italians use dried figs.  We Italians love figs, and will use them in appetizers, incorporated into a main course (think about stuffing pork, beef, or lamb with goat cheese and figs), for breakfast, or for dessert.  I was making a Tuscan meal for a small party, and decided that figs needed to be on the menu.  Fresh figs are not quite in season, so I resorted to the dried variety. Most folks are familiar with the Turkish figs – those squat orbs of intense sweetness, having a honey aftertaste.   I have often use black mission figs, which have more of a mocha aftertaste.   […]