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Turn fresh figs into versatile topping

Recipe: Easy fig compote with orange and vanilla

Sacramento Digs Gardening
BY Debbie Arrington PUBLISHED AUG 6, 2023

These fresh Kadota figs will become compote -- much easier than jam. Debbie Arrington

I love fig jam, but I rarely have enough ripe figs at the same time to make a large batch. Also, ripe figs are pretty sweet on their own. Do they really need all that extra sugar?

The solution: Make fig compote. The recipe can be scaled up or down according to the amount of ripe figs on hand. And it uses just a fraction of the sugar as traditional jam.

What’s the difference between jam and compote? Jam relies on lots of sugar to preserve the fruit. With about equal parts mashed fruit to sugar, it has a more even texture and is easier to spread on toast. Compote uses larger chunks of fruit and less sugar. It tends to be more sauce than spread but -- with soft fruit like figs -- can still top toast or English muffins. Since it contains less sugar, compote has a shorter shelf life. It’s made to enjoy right away (or be kept in the refrigerator).

Another plus for compote: No added pectin is necessary. The mixture naturally thickens as it cooks.

Fig compote in a clear bowl — Fig compote, ready to use.

This easy compote keeps the fig color and flavor bright with the addition of an orange – its juice and zest. Vanilla adds another interesting note of flavor.

While slightly under-ripe figs are best for jam, this compote can use figs so ripe they’re almost falling apart. Another plus: There’s no need to peel.

Serve fig compote as an accompaniment to grilled pork or poultry, alongside brie on a cheese platter or as a topping on vanilla ice cream. Or spread it on some crackers or toast.

Easy fig compote

Makes about 2 cups

Ingredients:

1 pound ripe figs

1 whole orange

¾ cup sugar

1 teaspoon vanilla

Instructions:

Cut stems off figs. Cut figs into quarters, then half each quarter.

Transfer to a heavy saucepan.

Zest the orange, then juice the orange, straining out any seeds. Add orange zest and juice to the figs. Stir in sugar.

Over medium heat, heat the fig mixture to a boil, stirring often. Let boil for 1 minute, then reduce the heat to low. Simmer the fig mixture, stirring often, until it reaches its desired thickness – about 20 to 30 minutes. The compote should be thick and mound in a spoon.

Once it reaches desired thickness, remove compote from heat and stir in vanilla. Let cool.

Store compote covered in the refrigerator; use within a week. Remove from the refrigerator 30 minutes before serving.

Fig compote also can be frozen for up to 6 months.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

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Take it easy during that high heat – then get to work! Your garden is calling.

* Remember to irrigate your tender transplants. Seedlings need consistent moisture. Deep watering will help build strong roots and healthy plants. Water early in the morning for best results.

* Plant, plant, plant! It’s prime planting season in the Sacramento area. Time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

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* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.

* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.

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* For continued bloom, cut off spent flowers on roses as well as other flowering plants.

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* As spring-flowering shrubs finish blooming, give them a little pruning to shape them, removing old and dead wood. Lightly trim azaleas, fuchsias and marguerites for bushier plants.

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