Tasty Balsamic Fig Compote

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If you ask me, figs and balsamic vinegar are a match made in heaven.

This simple compote brings together the natural sweetness of fresh figs with the rich, deep notes of balsamic vinegar. A touch of honey and fresh thyme adds just the right balance to this spread.

It’s gently simmered until the figs break down and the sauce thickens to a spoonable consistency. A pinch of sea salt helps round out all the flavors and brings everything together.

It’s a straightforward recipe that works just as well on a cheese board as it does swirled into your morning yogurt or spread on toast.

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What Kind of Figs Should I Use?

Fresh figs come in several varieties, and any ripe, fresh fig will work beautifully in this compote. Black Mission figs are probably the easiest to find and have a deep, sweet flavor that works really well with balsamic vinegar. Brown Turkey figs are another common option – they’re a bit milder in taste but still delicious. When shopping for figs, look for ones that are soft but not mushy, with no bruising or splits (unless you plan to cook them right away). Since fresh figs have a short shelf life, try to use them within 2-3 days of purchase, and keep them in the fridge until you’re ready to cook.

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Options for Substitutions

While this compote is pretty straightforward, here are some helpful substitutions if you need them:

• Fresh figs: If fresh figs aren’t in season, you can use dried figs – just soak them in hot water for 30 minutes first and use about 2 cups. You might need to add a bit more liquid to the recipe.
• Honey: Maple syrup or agave nectar work great as alternatives. Brown sugar is another option – use the same amount but add 1 tablespoon of water to maintain the right consistency.
• Lemon juice and zest: Orange juice and zest can be used instead, though the flavor will be less tart. If using just bottled lemon juice, add an extra teaspoon to make up for the missing zest flavor.
• Balsamic vinegar: This is pretty key to the recipe’s flavor, but in a pinch, you can use red wine vinegar mixed with 1 teaspoon of honey or maple syrup to mimic balsamic’s sweetness. The color will be lighter though.

Watch Out for These Mistakes While Cooking

The biggest challenge when making fig compote is getting the cooking time just right – cooking too long will result in an overly thick, jammy texture, while not cooking long enough leaves you with a runny sauce that won’t stick to your cheese or toast. Keep an eye on the mixture and stop cooking when it coats the back of a spoon but is still slightly loose, as it will continue to thicken as it cools. Another common mistake is using overripe figs, which can make your compote too sweet and mushy – instead, choose figs that are ripe but still firm to the touch. To get the perfect balance of flavors, taste and adjust the honey and balsamic vinegar gradually during cooking, since the natural sweetness of figs can vary greatly depending on their ripeness and variety.

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What to Serve With Fig Compote?

This sweet and tangy fig compote is super versatile and pairs beautifully with so many breakfast and appetizer options. For breakfast or brunch, spread it on warm toast, spoon it over yogurt parfaits, or add a dollop to your morning oatmeal. When it comes to appetizers, try serving it alongside a cheese board – it’s particularly good with creamy brie, sharp cheddar, or tangy goat cheese. You can also use it as a topping for grilled or roasted meats, especially pork or chicken, where the sweet-tart flavors add a nice contrast to the savory meat.

Storage Instructions

Keep Fresh: This yummy fig compote will stay good in an airtight container in the fridge for up to 2 weeks. The flavors actually get better after a day or two as everything melds together! Just make sure to let it cool completely before storing.

Preserve: If you want to make a bigger batch, you can process the compote in sterilized jars using proper canning methods. When properly canned, it’ll keep for up to 6 months in a cool, dark place. This is perfect when figs are in season and you want to enjoy them later!

Freeze: Pour the cooled compote into freezer-safe containers or ice cube trays (great for smaller portions!) and freeze for up to 3 months. When you’re ready to use it, just thaw it overnight in the fridge. Give it a good stir before serving, and it’ll be ready to spread on your favorite treats.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-600
• Protein: 3-5 g
• Fat: 0-2 g
• Carbohydrates: 140-150 g

Ingredients

• 3 cups (1 lb) fresh figs, quartered
• 1/4 cup liquid honey
• 2 tbsp freshly squeezed lemon juice
• 1/2 tbsp grated lemon peel
• 2 tbsp to 3 tbsp balsamic vinegar

Step 1: Prepare the Figs and Lemon

• 3 cups (1 lb) fresh figs, quartered
• 2 tbsp freshly squeezed lemon juice
• 1/2 tbsp grated lemon peel
• 1/4 cup liquid honey
• 2 tbsp to 3 tbsp balsamic vinegar

Wash and dry the fresh figs and the lemon thoroughly.

Remove the stems from the figs, then chop them into small, uniform pieces to ensure even cooking.

Zest the lemon, reserving half of the zest for later, and juice the lemon to get freshly squeezed lemon juice.

Lastly, measure out the honey and balsamic vinegar so everything is ready for the cooking process.

Step 2: Simmer the Fig Mixture

• chopped figs from Step 1
• 1/4 cup liquid honey
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp to 3 tbsp balsamic vinegar
• half of the grated lemon peel from Step 1

Add the chopped figs, honey, lemon juice, balsamic vinegar, and half of the grated lemon zest to a medium saucepan or skillet.

Stir the mixture to combine all the flavors.

Gradually bring the pan to medium heat.

Once the mixture begins to simmer, reduce the heat to low, allowing the figs to gently cook so their flavors meld without burning.

Step 3: Cook Until Thickened

Continue to cook the fig mixture over low heat for 10-15 minutes.

The figs will gradually reduce in size and their color will fade, while the liquid thickens to a syrup-like texture.

Stir occasionally to prevent sticking.

I like to stay nearby and keep an eye on the consistency—the mixture is ready when it’s glossy and coats the back of a spoon.

Step 4: Finish and Cool the Compote

Remove the saucepan from the heat and stir in the reserved half of the grated lemon zest for a burst of fresh flavor.

Let the compote cool for about 10 to 15 minutes, during which time it will continue to thicken.

The fig compote is now ready to serve as a luscious topping for desserts, grilled meats, or cheese boards.