
Fig compote is a simple but tasty way to enjoy figs. It takes only a few minutes to prepare and can be enjoyed alongside either sweet or savoury dishes. This fruit compote is a delicious dessert either on its own or with ice cream, will add a touch of interest to your cheeseboard or can make a tasty topping for pancakes, toast or waffles. This fresh fig compote recipe is sufficient to make around 100ml (two small servings as a dessert) but can easily be increased to make a larger quantity.
Ingredients
- 500g fresh figs (any type)
- 1 teaspoon lemon juice
- 0.25 teaspoon vanilla extract or vanilla essence
- 1 cinnamon stick (4cm long approximately)

How to prepare
Cut the figs in half. Scoop out the centres and place in a small saucepan.

Add the lemon juice, vanilla extract (or vanilla essence) and cinnamon stick.
Heat gently for around 5 minutes, stirring regularly.

Leave to cool. Remove the cinnamon stick, transfer the compote to a small jar and chill.
The compote can be stored in the fridge for around 3 to 4 days.

To serve
- This homemade compote can be served on its own as a dessert or to accompany ice cream.
- Fresh fig compote makes a tasty topping to cereals such as porridge or overnight oats.
- It can also be served as a condiment alongside main courses such as quinoa nut roast.
- Fig compote makes an interesting addition to any cheeseboard.
- It also makes a tasty topping to toast, waffles or pancakes.
Tips
- Any type of fresh figs can be used to prepare this dish.
- The fresh fig compote should be stored in the fridge where it will keep for around two to three days.
- If you would like a slightly sweeter compote try adding a teaspoonful of Demerara sugar or honey.

You may also like to try stracciatella ice cream, a cream vanilla ice cream with chocolate strands. It makes a tasty accompaniment to fresh fig compote.

Fig compote
Ingredients
- 500 g fresh figs
- 1 teaspoon lemon juice
- ¼ teaspoon vanilla extract or vanilla essence
- 1 cinnamon stick
Instructions
- Cut the figs in half. Scoop out the centres and place in a small saucepan.
- Add the lemon juice, vanilla extract (or vanilla essence) and cinnamon stick.
- Heat gently for around 5 minutes, stirring regularly.
- Leave to cool.
- Remove the cinnamon stick and transfer to a small jar.
- Place in the fridge to chill before serving.
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