Compote of Figs in Port
Dessert figs that have become too dry to eat as they are can be excellent made into a compote. This is superb served with ice cream, but failing that, try it with some Greek yoghurt.
|8 oz (225 g) whole dried figs (no soak, or else soaked overnight and drained)|
|3 fl oz (75 ml) port|
|2 oz (50 g) demerara sugar|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
Use a potato peeler to pare off the coloured part only of the orange zest then, using a sharp knife, cut this into little shreds. After that squeeze out the orange juice, then place the figs, orange juice and zest in a bowl. Add 10 fl oz (275 ml) water, stir everything around, and leave it on one side for 2 hours.
Next pour the contents of the bowl into a saucepan, add the sugar and simmer very gently for 1 hour (without a lid): it should only just simmer, so have a look from time to time to make sure the liquid does not all evaporate. At the end of the cooking time pour the whole lot into a serving bowl and, while it is still hot, stir in the port. Allow the figs to cool completely in this liquid, and chill before arranging them in a glass serving dish.
_This recipe is taken from Delia Smith’s Christmas._
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Win a champagne afternoon tea at Regent's Park Open Air Theatre with tickets to Peter Pan
28 Apr 2015 16:47
28 Apr 2015 17:16
|Food and travel||
25 Apr 2015 22:23
|Can Anyone Help?||
Oil and fats for roasting
28 Apr 2015 11:03
01 Mar 2015 15:04
28 Apr 2015 08:27
The new gardening year begins again
18 Apr 2015 00:11