Fig and Bourbon Compote

recipe
Hands-on Time 15 min.; Total Time 44 min. This versatile compote is perfect over roasted pork, cheesecake, or pound cake.
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Yield:

Makes 1 pt.

Recipe from

Southern Living

Ingredients

1 cup apple cider
2/3 cup bourbon
1 tablespoon dark brown sugar
10 ounce dried Mission figlets (about 2 cups), halved
1/2 cup whipping cream
1 1/2 tablespoons powdered sugar

Preparation

1. Combine cider, bourbon, and brown sugar in a small saucepan. Stir in figlets, and let stand 10 minutes.

2. Bring figlet mixture to a simmer; cook 10 minutes or until figlets are soft. Transfer figlets to a medium bowl using a slotted spoon. Simmer liquid until thickened and reduced by half (about 4 minutes). Pour liquid over figlets. Serve warm, or store in refrigerator up to 1 week.

3. Beat cream at medium speed with an electric mixer until soft peaks form. Add powdered sugar, beating until stiff peaks form. Serve over compote.

Note:

Matt and Ted Lee,

Fast Fresh Southern (Clarkson Potter 2009)

December 2009
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