The figs keep coming! I discovered a fig tree behind my office building and easily snatched four pounds worth. I added them to some pears I had to make a compote that could be used for sweet or savory dishes thanks to black peppercorns, rosemary, cinnamon and Madeira wine. If you’d like to can this, go to my recipe for Honey-Ginger Grapefruit Marmalade and follow from instructions 6 –9.
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Time: About 15 minutes active; 75 minutes total
1 pound fresh figs, halved
1 pear, chopped coarsely
3 tablespoons brown sugar
1 cinnamon stick
1/2 cup sweet wine, like Madeira
1/2 lemon, zest removed, then juiced
2 sprigs rosemary
1/4 teaspoon salt
1 teaspoon black peppercorns
1. In a large saucepan over medium heat, add all the ingredients. Bring to a boil, stirring occasionally so sugar melts and all the fruit gets cooked. Reduce heat to low and simmer one hour.
2. Remove from heat and puree with hand blender or in a food processor—be careful of hot liquids! Consistency should be like ketchup. If too thin, cook further, or if too thick, add a bit of water.
3. Put in an air-tight container or can according to instructions above.
Writer Bio: Adrienne Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all tasty, lifestyle.