Dried Fig and Port Wine Compote (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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) |
1/2 teaspoon black peppercorns |
2 cloves |
1 (1/4-inch) slice fresh ginger |
6 ounces 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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