Dried Fig and Port Wine Compote (Emeril Lagasse) Recipe

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Dried Fig and Port Wine Compote (Emeril Lagasse)
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Ingredients:

  • 1 1/2 cups ruby port wine
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 strip orange zest
  • 1 cinnamon stick (2-inches long)
  • 2 cloves
  • 1 (1/4-inch) slice fresh ginger
  • 6 oz dried figs, stems removed and cut into 1/2-inch pieces, about 1 cup packed

Directions:

  1. In a medium saucepan combine the Port, water, and sugar. Combine the zest, cinnamon, peppercorns, cloves, and ginger in a small piece of cheesecloth and tie to secure. Add the cheesecloth bundle to port mixture and bring to a boil over high heat. Cook until reduced slightly, about 8 minutes. Add figs and return to a boil. Reduce heat to a simmer and cook for 20 minutes, or until figs are tender and liquid has reduced to a syrupy consistency. Remove from the heat, remove the cheesecloth bundle, and allow figs to cool in syrup. Serve at room temperature. Will keep, in a nonreactive container, covered and refrigerated, for up to 2 months.
  2. This is a perfect accompaniment for many types of cheeses, but pairs exceptionally well with soft triple crème, goat, sheep, and blue cheeses.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 944.49 Kcal (3954 kJ)
Calories from fat 27.39 Kcal
% Daily Value*
Total Fat 3.04g 5%
Cholesterol 1.06mg 0%
Sodium 44.75mg 2%
Potassium 1170.82mg 25%
Total Carbs 169.35g 56%
Sugars 140.54g 562%
Dietary Fiber 17.05g 68%
Protein 5.17g 10%
Vitamin C 1.8mg 3%
Iron 3.4mg 19%
Calcium 288.8mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.3
    Points
  • 18
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

Bad Points

  • High in Sugar

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