FIG COMPOTE WITH LEMON AND GINGER
6 to 8 servings
Excellent with yogurt, as part of a cheese plate, or alongside roast duck.
Combine in a medium saucepan:
- 1 pound dried figs, stems removed
- 3 cups water
- Zest of 1 lemon removed in wide strips with a vegetable peeler
- One 2-inch piece ginger, peeled and thinly sliced
Bring to a simmer, cover, and cook until the figs are plumped, 25 to 35 minutes. Add more water if needed to keep the figs covered. Add:
- ¾ cup sugar
- 2 tablespoons lemon juice
Simmer, uncovered, 5 minutes longer. Remove from the heat. If desired, stir in:
- (1 to 2 tablespoons Cognac, brandy, or ruby port, to taste)
Serve warm or chilled. Store covered and refrigerated for up to 1 month.