2000s Recipes + Menus

Apple-Fig Compote

Makesabout 1 1/2 cups
  • Active time:10 min
  • Start to finish:30 min
February 2009
Everyone went nuts for test kitchen director Ruth Cousineau’s Brandied Fig Vanilla Pudding. Then we tasted this compote, which food editor Kay Chun developed using the leftover fig preserves, and it immediately shot to the top of our must-make lists. Its sweet-tart floral notes transform any cheese plate into something special. When adding the apples to the other ingredients, cook them gently to allow the compote to retain a little structure.
  • 1/3 cup fig preserves
  • 1 (3- by 1/2-inch) strip lemon zest, thinly sliced lengthwise
  • 1 (3- by 1/2-inch) strip orange zest, thinly sliced lengthwise
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh orange juice
  • 3 tablespoons sugar
  • 2 Granny Smith apples, peeled and cut into 1/4-inch dice
  • Accompaniments:

    cheeses such as goat cheese and/or blue cheese; a baguette
  • Simmer preserves, zests, juices, sugar, and a pinch of salt in a small heavy saucepan over medium-low heat, stirring occasionally, until thick and syrupy, about 5 minutes.
  • Stir in apples and gently simmer, stirring occasionally, until softened but apples still retain their shape, about 15 minutes.
  • Serve compote at room temperature or chilled.
Cooks’ note: Compote keeps, chilled, 3 days.
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