Fig compote

Fig compote

Doce de figo

By
From
This is Brazil
Serves
4-6
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
310g caster sugar
60ml lemon juice
8 cloves
12 figs, trimmed
cream, whipped, to serve

Method

  1. Combine the sugar, lemon juice, cloves and 500 ml water in a saucepan. Slowly bring to a simmer, stirring to dissolve the sugar.
  2. Prick each fig several times with the tip of a small sharp knife, then add the figs to the syrup. Place a plate over the figs to keep them submerged, then cook over a medium–low heat for 6–7 minutes, or until the figs are tender. Remove the pan from the heat and leave the figs to cool in the syrup.
  3. Serve the fig compote at room temperature or chilled, with whipped cream.

Note

  • You can vary the flavour of the syrup by substituting some of the water with white or red wine, or by adding cinnamon sticks or a couple of strips of lemon or orange zest.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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