- 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.