Fresh fig and pear compote
Photo by Babiche Martens
The combination of pears and figs in this compote is not only seasonal, but the flavours and textures divine. A huge array of flavours can be added to a compote, which is any fruit simply cooked in a syrup. Fresh, frozen or dried are commonly used.
- Cut each pear into 6. Place into a saucepan with ¼ cup water, lemon zest, juice, wine and sugar. Bring to a simmer, stirring occasionally, cooking the pears until just softened. Add the figs and continue to cook for 5 minutes until a little squidgy. Remove from the heat, stir through half the mint and cool completely.
- In a small bowl combine the creme fraiche and a good dash of limoncello.
- Serve the compote with a dollop of creme fraiche and a sprinkle of chopped mint.
- Drizzle with a little honey.
More of Angela's fig recipes