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

Fig Compote

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Servings: 6
Calories: 97kcal


  • 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


  • 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


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