- 1/4 cup Port wine
- 1/4 cup water
- 1/4 cup turbinado sugar
- 8 figs, stems removed and quartered
- pinch of ground cardamom
In a saucepan, add Port, water, and sugar and cook covered over medium-high heat until the sugar dissolves. Add the figs and cardamom, reduce the heat to low and continue to cook over low heat for about 8 min. Remove from the heat and set aside to cool.
The compote can be used for cocktails, served over ice cream or on a cheese plate.
Honey-Thyme Fruit Compote with Blue Cheese Crostini
Smoked Duck, Spiced Ricotta and Fig Jam Toasts
Duck Breast with Honeyed Figs and a Sparkling Rose Sauce
Fresh Mint Vinaigrette
Pickled Red Onions
Soy Citrus Vinaigrette
Candied Grapefruit Swizzle Sticks
Grand Marnier Glazed Fig Cake
Blue Crab and Saffron Gemelli with Confit Tomatoes, Herb Bread Crumbs, Burrata Mozzarella