One of the recipes that is always present at the end of August is the homemade fig compote made with figs from the garden. It is a very simple and quick preparation that allows you to have good compotes ideal for breakfast or homemade tarts.
If you like figs, make sure to check out the recipe:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 300.00 (Kcal)
- Carbohydrates 78.92 (g) of which sugars 75.27 (g)
- Proteins 1.06 (g)
- Fat 0.38 (g) of which saturated 0.08 (g)of which unsaturated 0.26 (g)
- Fibers 4.02 (g)
- Sodium 2.19 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4
- 21.16 oz figs
- 1.25 cups sugar
- 1 lemon (organic untreated)
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pot 3 l
- 1 Peeler
- 1 Citrus Juicer
Procedure
Start by cleaning the figs under running water and removing the outer skin. I recommend using very ripe figs as they are sweeter and more flavorful.
With the help of a peeler, remove the lemon peel, cut it in half, and extract the juice.
Put the sugar, peeled figs, lemon juice, and peels in the pot and cook on moderate heat for 45-60 minutes.
If the mixture starts to stick halfway through, you can add a glass of water.
Your fig compote is ready!
Plating Tips:
If you want to keep the fig compote for a long time, use sterilized vacuum-sealed jars. When it comes to jam and compotes, be very careful about sterilizing the jars and creating a vacuum. Incorrect preservation of these products could be harmful to health due to the presence of botulinum or other bacteria.
Which wine to pair with fig compote:
Fig compote pairs well with full-bodied red wines, especially if you combine the fig compote with cheeses or cured meats, such as a classic Chianti or a Merano Schiava.
