Fig compote using fresh figs

Updated 17 April 2026 by Judith

Turn fresh figs into this naturally sweetened fig compote to use as a fruit topping or an alternative to jam. This easy compote recipe takes only 15 minutes to prepare, uses only four ingredients and pairs well with both sweet and savoury dishes.

When cooked, the figs break down into a spoonable sauce with hints of cinnamon, vanilla and lemon. It is a perfect way to use up ripe figs during fig season.

If you have a glut of figs, make some of this easy fresh fig compote and freeze to enjoy over the months ahead.

Use it as a fruit topping for desserts such as cheesecake, mousse or ice cream. Similar to strawberry chia compote, orange marmalade and persimmon jam this fresh fig compote makes a tasty fruit spread for pancakes, toast or waffles.

Fig compote also pairs well with savoury dishes. Serve it alongside nut roast, with a cheeseboard or as part of a vegetarian charcuterie board.

If you have a good supply of figs you could use some to make this fig tart, a tasty autumn tart which combines sweet and savoury flavours.

Why you'll love this recipe

• It will be ready in about 15 minutes.
• You can use any variety of fresh figs.
• It it naturally sweet and has no added sugar.
• Fig compote pairs well with both sweet and savoury dishes.
• It is suitable for freezing.
• It is vegan, gluten free and does not contain refined sugar.

Ingredients

• Figs - any type of fresh ripe figs.
• Lemon juice
• Vanilla extract
• Cinnamon stick

How to make fig compote

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

Add the lemon juice, vanilla extract and cinnamon stick.

Heat gently for around 5 minutes until the compote forms a pulp.

Leave to cool. Remove the cinnamon stick, transfer the compote to a small jar and chill.

Serving suggestions

1. Use as a topping for porridge or overnight oats.
2. Serve for dessert either on its own, as a topping for cheesecake, or with ice cream such as stracciatella.
3. Add to yoghourt bowls.
4. Serve as a condiment to accompany quinoa nut roast, individual nut roasts, vegetarian sausages or nut cutlets.
5. Use as a fruit topping for toast, waffles or pancakes.
6. Serve as part of a cheeseboard.

Variations

• Spiced fig compote - add star anise, cardamon or ginger in place of cinnamon.
• Citrus version - add orange zest or lemon zest to the compote before cooking.
• Sweet fig compote - stir in honey or maple syrup for extra sweetness.
• Smooth fig compote - blend using a hand blender for a smoother compote.

Substitutions

• Use dried figs if fresh figs are not in season. Simmer in water until the figs have plumped up before using.
• You can add a vanilla pod in place of using vanilla extract.

Storage instructions

• Store in the fridge for around 3 to 4 days.
• Fresh fig compote can also be frozen. Defrost at room temperature or using a microwave.

Other recipes using autumn fruits