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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

1. In saucepan cook figs, covered, in 3 cups water for 20 minutes. Drain, reserve 1 cup liquid.
2. 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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