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.

• Add to favourites
• Add to shopping list
• Email a friend
• Print

Method

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._