Coffee and Fresh Fig Compote Recipe

Coffee and Fresh Fig Compote Recipe

Lightly poaching figs in a vanilla and coffee syrup brings out their wonderful flavor.

Ingredients : (Serves 4-6)

400 ml/14 fl oz brewed coffee

115 g/4 oz/ cup clear honey

1 vanilla pod (bean)

12 slightly underripe fresh figs

Greek (US strained plain) yogurt, to serve (optional)

Method :

Choose a frying pan with a lid, large enough to hold the figs in a single layer. Pour in the coffee and add the honey. Split the vanilla pod lengthways and scrape the seeds into the pan. Add the vanilla pod, then bring to the boil, then boil rapidly until reduced to about 175 ml/6 fl oz/ cup. Leave to cool.


Wash the figs and pierce the skins several times with a sharp skewer. Cut in half and add to the syrup. Lower the heat, cover and simmer for 5 minutes. Remove the figs from the syrup with a slotted spoon and set aside to cool. Strain the syrup over the figs. Allow to stand at room temperature for 1 hour before serving with yogurt, if using.

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