A wonderful fig compote that goes well
with roasted beef, chicken or lamb.
Passover Fig Compote
- 1 (12-ounce) package California dried
figs
3 cups water
1/4 cup granulated sugar
2 teaspoons potato starch
1 teaspoon ground cinnamon
1 teaspoon grated lemon peel
1/8 teaspoon ground nutmeg
1/4 cup orange liqueur
2 tablespoons honey
- In saucepan cook figs, covered, in 3 cups
water for 20 minutes. Drain, reserve 1 cup liquid.
- In a second saucepan, stir together sugar,
potato starch, cinnamon, lemon peel, and nutmeg. Slowly stir
in reserved fig liquid, liqueur and honey. Cook, stirring until
thickened and bubbly. Add figs.
Makes 6 servings.
Recipe provided courtesy of the California Fig Advisory Board.
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