The sound of the sun beating down on the trees and birds chirping away was blissful as I walked up to our family fig tree. It was mid-October, and I had been counting the days until it was ready to pick. Not only is this my favorite type of fruit but a sign that fall has officially begun. Nothing brings me more joy than taking something in its freshest form and turning it into something unique with simple ingredients such as sugar, spices, and lemon juice - like celestial Fig Compote! After carefully picking each juicy fig off its branch, I laid them out on a table that was so elegantly set with an array of mason jars ready for preserving my harvest.
Most compotes are made with dried fruits.
We revisited the traditional compote and added fresh figs. This fig compote is a divine seasonal treat we know you’ll love. You can do so much with figs: you can dry them, make jams and preserves, and this year, we managed to freeze some fresh figs. We’ve been in the test kitchen developing new recipes and came up with this compote recipe for you to try.
Using Figs in the Kitchen
Fresh Figs are one of our favorite treats on Chesterhaven Beach Farm. We planted a fig tree six years ago, and today we enjoy a healthy harvest of figs in the late summer. The truth is, we eat most of them by the time we get to the house, but when you have friends with fig trees, you’ll end up with a surplus of fruits. We encourage you to freeze your figs for a later date or use your dehydrator to dry them and enjoy them all winter long.
This Fig Compote makes for a sexy dessert.
Change up this recipe. We encourage you to play with your food in the spirit of experimentation. No recipe reaches true perfection until you’ve added your touch to it. Here are some ideas:
- Try some strawberries, blueberries, blackberries, or a combination of them.
- Add a shot of brandy, Grand Marnier, or rum to the juice.
- A dash of cinnamon would make this dish even sexier.
How to Make Fig Compote
Get ready by preheating the oven
If you are lucky enough to have a fig tree bearing fruit, go outside, pick your figs, bring them inside, and rinse them off and all to dry.
When the oven is ready, get the figs ready.
Arrange sliced figs (flesh side up) in a baking dish, so they are not touching, and drizzle with Eastern Shore Spring Honey. Mix freshly squeezed lemon juice and vanilla in a small bowl, and drizzle juice over the figs. Top with the sprigs of fresh lavender, and 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
Suppose you decide to make this fig compote recipe, any variation we’ve suggested, or your own take. Why not share a photo with us using #beeinspired on Instagram? We love seeing your photos!
Most compotes are made with dried fruits. We revisited the traditional compote and added fresh figs. This fig compote is a divine seasonal treat that we know you’ll love.
- 12 Fresh figs halved
- 3 tbsp. Eastern Shore 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
- per serving
- 25 grams
- 1 milligrams
- 232 milligrams
- 2 grams
- 22 grams
- Vitamin C
- 2 milligrams
- 35 milligrams
- 0.4 milligrams