A picture of Delia's Compote of Figs in Port recipe

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.

This recipe is form Delia Smith's Christmas Serves 4

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  • Ingredients

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.
 

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