Recipe courtesy of Emeril Lagasse

Dried Fig and Port Wine Compote

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  • Level: Easy
  • Total: 1 day 6 hr 45 min
  • Prep: 15 min
  • Inactive: 1 day 6 hr
  • Cook: 30 min
  • Yield: 1 cup
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Ingredients

Directions

  1. In a medium saucepan combine the Port, water, and sugar. Combine the zest, cinnamon, peppercorns, cloves, and ginger in a small piece of cheesecloth and tie to secure. Add the cheesecloth bundle to port mixture and bring to a boil over high heat. Cook until reduced slightly, about 8 minutes. Add figs and return to a boil. Reduce heat to a simmer and cook for 20 minutes, or until figs are tender and liquid has reduced to a syrupy consistency. Remove from the heat, remove the cheesecloth bundle, and allow figs to cool in syrup. Serve at room temperature. Will keep, in a nonreactive container, covered and refrigerated, for up to 2 months.
  2. This is a perfect accompaniment for many types of cheeses, but pairs exceptionally well with soft triple creme, goat, sheep, and blue cheeses.

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