Fig Compote with Wine, Honey and Thyme (4)

A Sicilian recipe from “Two Kitchens” by Rachel Roddy. It’s good to serve after a big meal, before cheese or over a simple rice pudding. You could also serve for breakfast with some thick yoghurt.

Fig Compote with Wine, Honey and Thyme (4)
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Fig Compote with Wine, Honey and Thyme (4)
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Ingredients
Servings:
Instructions
  1. Put 330 ml water in a pan with the wine, honey, sugar and thyme . Bring to the boil over a medium low heat. Reduce to a simmer, add the figs and cook until they are very tender.
  2. Using a slotted spoon, lift the figs into a bowl. Increase the heat and boil until the liquid has reduced to a third. Pour the liquid over the figs and leave to cool.
  3. Serve at room temperature, alone, or with cheese or rice pudding.
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