Best 3 Bourbon Fig Compote Recipes

Indulge in a delightful culinary journey with our exquisite Bourbon Fig Compote, a harmonious blend of sweet and tangy flavors that will tantalize your taste buds. Crafted with the finest figs, this compote is slow-cooked in a luscious bourbon sauce, infusing it with a unique depth of flavor. Accompanying this remarkable compote are three equally enticing recipes that showcase its versatility. Embark on a culinary adventure with our Bourbon Fig Compote Ice Cream, an indulgent dessert that combines the smooth, creamy texture of ice cream with the vibrant flavors of the compote. For a delightful twist, try our Bourbon Fig Compote Pork Chops, where tender pork chops are seared to perfection and glazed with the delectable compote, creating a savory and sweet harmony. Last but not least, our Bourbon Fig Compote Grilled Cheese Sandwich offers a delightful combination of melted cheese, toasted bread, and the irresistible compote, resulting in a comforting and flavorful snack. Prepare to be captivated by the exquisite flavors and culinary artistry of our Bourbon Fig Compote and its accompanying recipes.

Let's cook with our recipes!

BOURBON FIG COMPOTE

Bourbon Fig Compote image

A sweet and tangy compote that is excellently paired with a blue cheese or Brie. Serve with crackers.

Provided by James Ryan Schubert

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 40m

Yield 12

Number Of Ingredients 6

Ingredients

7 ounces dried Mission figs, diced
¼ cup white sugar
¼ cup bourbon whiskey
¼ cup balsamic vinegar
1 tablespoon lemon juice
1 pinch salt

Steps:

Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Cool before serving.

Nutrition Facts : Calories 73.7 calories, Carbohydrate 15.9 g, Fat 0.2 g, Fiber 2 g, Protein 0.5 g, Sodium 3.2 mg, Sugar 13.7 g

PECAN CRUSTED PORK CHOPS & BOURBON, FIG, APPLE, COMPOTE

PECAN CRUSTED PORK CHOPS & BOURBON, FIG, APPLE, COMPOTE image

Categories Fruit Pork Fry Quick & Easy

Yield 4 servings

Number Of Ingredients 15

Ingredients

Brine:
1 tsp brown sugar
2 tsp kosher salt
3 cups of warm water or just enough to cover all chops
4 pork loin chops (on the bone - medium thickness)
1/2 lb black/mission figs
1 Granny Smith apple (pealed)
1/4 red onion
1 cup crushed Pecans
1 cup bread crumbs
1/4 cup choped chives (opt.)
1 1/4 cups vegetable oil (or corn, cannola, sunflower...)
2 tblsp balsamic vinegar
1/2 cup bourbon
garlic powder, salt, black pepper to taste

Steps:

Dissolve salt and brown sugar in 3 cups of water, pour over chops in a medium sized bowl cover with plastic wrap and place in refrigerator for at least 1 hour-this can be done as much as 24hours before cooking When ready to cook: slice apple and onion, quarter figs, brush a non-stick sauce pan with 1/4 tsp of vegetable oil, place onion and apples in skillet over low heat sprinkle with a pinch of salt, when apples become soft add figs, cook long enough for figs to warm (about 30 seconds) add balsamic vinegar and bourbon (remove skillet from fire when adding alcohol), return skillet to low heat stirring occasionally let simmer until sauce thickens; Remove pork chops from brine, dry off each chop with paper towel, mix garlic, salt, black pepper, pecans and bread crumbs; coat each chop in mixture, heat 1 1/4 cups vegetable oil in a medium skillet, pan fry each chop until cooked all the way through and golden crunchy on the outside (about 4 minutes per side, depending on thickness of chops) To serve: spoon fruit from compote on to plate place chop over compote and top with a drizzle of the compote sauce and a sprinkle of fresh chopped chives (optional)

FIG & BOURBON COMPOTE RECIPE

FIG & BOURBON COMPOTE Recipe image

Provided by á-10254

Number Of Ingredients 4

Ingredients

1 cup apple cider
2/3 cup bourbon
1 Tbsp. dark brown sugar
10 oz. dried Mission figlets (about 2 cups), halved

Steps:

Combine first 3 ingredients in a small saucepan. Stir in figlets and let stand 10 minutes. Bring figlet mixture to a simmer; cook 10 minutes or until soft. Transfer figlets to a medium bowl using a slotted spoon. Simmer liquid until thickened and reduced by half (about 4 minutes). Pour liquid over figlets. Serve warm, or store in refrigerator up to 1 week.

Tips:

Choose ripe figs: Use fresh, ripe figs for the best flavor and texture. Overripe figs can be too soft and mushy, while underripe figs will be too tart.
Don't overcrowd the pan: When cooking the figs, don't overcrowd the pan. This will prevent them from cooking evenly and may cause them to become mushy.
Use a heavy-bottomed pan: A heavy-bottomed pan will help to distribute the heat evenly and prevent the figs from burning.
Cook the figs slowly: Cook the figs over low heat, stirring occasionally, until they are tender and syrupy. This may take about 20-30 minutes.
Add the bourbon: Once the figs are cooked, remove them from the heat and stir in the bourbon. The bourbon will add a nice depth of flavor to the compote.
Serve warm or cold: Bourbon fig compote can be served warm or cold. It is delicious on its own, or it can be used as a topping for pancakes, waffles, ice cream, or yogurt.

Conclusion:

Bourbon fig compote is a delicious and versatile dish that can be enjoyed in many different ways. It is easy to make and can be tailored to your own taste preferences. Whether you like it warm or cold, on its own or as a topping, bourbon fig compote is sure to please.