Fig Compote

Most compotes are made with dried fruits. We revisited the traditional compote and added fresh figs. This fig compote is a divine seasonal treat that we know you’ll love.

Fig compote in white bowl with vanilla gelato topped with candied pecan pieces

You can do so much with figs: you can dry them, make jams and preserves, and this year, we managed to freeze some fresh figs. We’ve been in the test kitchen developing new recipes and came up with this compote recipe for you to try.

Fresh grown figs on our fig tree on Chesterhaven Beach Farm
Figs grow surprisingly well on the Eastern Shore-they get to be huge bushes.

Using Figs in the Kitchen

Fresh Figs are one of our most favorite treats on Chesterhaven Beach Farm. We planted a fig tree some six years ago and today we enjoy a healthy harvest of figs in the late-summer. The truth is, we eat most of them by the time we get to the house, but when you have friends with fig trees, you’ll end up with a surplus of the fruits. We encourage you to freeze your figs for a later date or use your dehydrator to dry them and enjoy them all winter long.

frozen figs picked on chesterhaven beach farm, ready for making your favorite fig recipe.

This Fig Compote makes for a sexy dessert. In the spirit of experimentation, we encourage you to play with your food.

No recipe reaches true perfection until you’ve added your own touch to it. Change up this recipe. Here are some ideas:

  • Try some strawberries, blueberries, blackberries or a combination of them to the mix.
  • Add a shot of brandy, Grand Marnier or rum to the juice
  • A dash of cinnamon would make this dish even sexier

How to Make Fig Compote

Get ready by preheating the oven

If you are lucky enough to have a fig tree bearing fruit, go outside and pick your figs, bring them inside and rinse them off and all to dry.

When the oven is ready, get the figs ready

Arrange sliced figs (flesh side up) in a baking dish, so that they are not touching and drizzle with Eastern Shore Spring Honey. Mix fresh squeezed lemon juice and vanilla in a small bowl, drizzle juice over the figs. Top with the sprigs of fresh lavender, bake for 15 minutes until the juices start to run.

Remove from the oven, and let stand for 5 minutes

Serve over coconut or vanilla gelato or ice cream. Top with candied pecan pieces, optional

If you decide to make this fig compote recipe or any variation that we’ve suggested or better yet, your very own take, why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!

Fig compote in white bowl with vanilla gelato topped with candied pecan pieces

Fig Compote

Course: Dessert
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 97kcal
Most compotes are made with dried fruits. We revisited the traditional compote and added fresh figs. This fig compote is a divine seasonal treat that we know you’ll love.
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Ingredients

  • 12 Fresh figs halved
  • 3 tbsp. Waxing Kara Spring Honey
  • 1/4 tsp. Bourbon vanilla
  • 1/2 small lemon juiced
  • 3 sprigs edible fresh-cut lavender flowers
  • Candied pecan pieces optional

Instructions

  • Preheat oven to 375 degrees F
  • Arrange sliced figs (flesh side up) in a baking dish, so that they are not touching
  • Drizzle with Eastern Shore Spring Honey
  • Mix fresh squeezed lemon juice and vanilla in a small bowl, drizzle juice over the figs
  • Top with the sprigs of fresh lavender, bake for 15 minutes until the juices start to run
  • Remove from the oven, and let stand for 5 minutes
  • Serve over coconut or vanilla gelato or ice cream
  • Top with candied pecan pieces, optional

Video

Nutrition

Calories: 97kcal | Carbohydrates: 25g | Sodium: 1mg | Potassium: 232mg | Fiber: 2g | Sugar: 22g | Vitamin A: 140IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 0.4mg