Best 10 Lemon Fig Compote Recipes

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Indulge in a delightful culinary journey with our curated collection of lemon fig compote recipes, a symphony of flavors that will tantalize your taste buds. From classic preparations to innovative twists, our recipes offer a range of options to suit every palate. Experience the perfect balance of sweet and tart as juicy figs surrender to the embrace of zesty lemons, creating a vibrant compote that elevates both simple and elaborate desserts. Whether you prefer a smooth, silky texture or a rustic chunky delight, our recipes guide you through each step to ensure a flawless outcome. Ready yourself for a flavor adventure that will transform your desserts into extraordinary culinary masterpieces.

Let's cook with our recipes!

FRESH FIG COMPOTE



Fresh Fig Compote image

An easy and delicious not-too-sweet compote made from fresh (or frozen) figs. Perfect on bread, a bagel, or a roll with ricotta or cream cheese.

Provided by Laura

Categories     Condiment

Time 55m

Number Of Ingredients 5

1 pound fresh figs, stems removed, halved lengthwise
1/2-1 orange, zested and juiced
3/4 cup sugar
1 large pinch salt ((About 1/8-1/4 teaspoon))
1/2 teaspoon vanilla

Steps:

  • Add the figs, sugar, about 1 teaspoon of orange zest, and 2 tablespoons of orange juice to a small, heavy saucepan. Bring to a boil covered. Then uncover, stir and boil for 1-2 minutes, stirring occasionally.
  • Lower the heat to a simmer and cook for about 45 minutes, continuing to stir occasionally. Once the compote is well-mixed and the figs are falling apart, take it off the heat and add the salt and vanilla. Stir to combine.
  • Let the compote cool down a bit, then serve or refrigerate. If refrigerating, bring it back to room temperature when serving.

FIGUEROA CUPCAKES: CHUNKY LEMON FIG CAKE, SALTED HONEY FIG COMPOTE, CREAM CHEESE FROSTING



Figueroa Cupcakes: Chunky Lemon Fig Cake, Salted Honey Fig Compote, Cream Cheese Frosting image

Provided by Food Network

Categories     dessert

Yield 24 cupcakes

Number Of Ingredients 18

14 ounces all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
4 ounces unsalted butter
2 ounces extra-virgin olive oil
15 ounces dark brown sugar
2 eggs
1 basket ripe figs, chopped
Zest of 2 lemons
1 basket ripe figs, chopped
1/4 cup granulated sugar
1 tablespoon honey
1 teaspoon sea salt (fleur de sel)
12 ounces cream cheese
8 ounces butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla extract

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In a medium bowl, whisk the flour, baking soda, baking powder and salt until well combined. In the bowl of an electric mixer with the paddle attachment, cream the butter, oil and brown sugar. Add the eggs, one at a time, scraping the bowl as needed. Add the figs and lemon zest and mix for about a minute until well combined. With the mixer on low, gradually add the flour mixture just until combined. Then remove from the mixer and scrape by hand. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
  • For the fig compote: In a medium saucepan over medium heat, combine the figs, granulated sugar, 1/4 cup water and the honey. Bring to a boil and stir until the water has evaporated and the figs are soft. Add the sea salt and refrigerate until cool.
  • For the frosting: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until fully incorporated.
  • To assemble: Use a knife to make a hole in the center of the cupcakes. Fill with salted honey fig compote, and then frost with cream cheese frosting.

FIG COMPOTE



Fig Compote image

Pair this fruity, sweet-tart compote with the rich short ribs. It is also great with roast pork and chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 6

2 cups dried Turkish figs, stemmed
1/4 cup sugar
Zest and juice from 1 navel orange
2 cinnamon sticks
2 tablespoons red-wine vinegar
Salt and pepper

Steps:

  • In a medium pot, bring figs, sugar, orange zest and juice, cinnamon, and 1 1/2 cups water to a boil. Reduce to a rapid simmer and cook, partially covered, until figs are tender and liquid is reduced, 20 minutes. Uncover and cook until liquid is syrupy, 5 minutes. Stir in vinegar; season with salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 115 g, Fiber 4 g, Protein 1 g

FIG COMPOTE



Fig Compote image

Fig Compote is a simple to make fruit spread. It compliments savory foods like Pork, cheeses, flatbreads and panini.

Provided by Jillian

Categories     Appetizer     Breakfast

Time 1h5m

Number Of Ingredients 3

3 lbs Fresh Figs
2 Cups Sugar
1 Lemon (juiced and finely grated zest)

Steps:

  • In a large, heavy-bottomedsaucepan, combine the figs, sugar, lemon juice, and lemon zest.Bring to a simmer overmedium-low heat, stirring constantly. Cover and simmer over low heat for 1hour, stirring occasionally.While figs are cooking,prepare the jars After cooking the figmixture for 1 hour, attach a candy thermometer to the side of the pan, makingsure the tip of the thermometer doesn't touch the pan's bottom, and continuesimmering, stirring frequently, until the mixture thickens. When the mixturegets quite thick, begin to stir constantly to keep it from scorching.Fill the prepared jarswith the hot fig jam mixture

LEMON AND FIG CUPCAKES



Lemon and Fig Cupcakes image

Earthy-sweet figs and bright lemon zest and juice give these cupcakes worlds of flavor. If you'd like, take them one step further with a silky cream cheese frosting.

Provided by Katherine Kallinis Berman

Categories     HarperCollins     HarperCollins     Cupcake     Lemon     Lemon Juice     Fig     Dessert     Fall     Thanksgiving

Yield Makes 24 cupcakes

Number Of Ingredients 17

For the cupcakes:
2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter
1 3/4 cups sugar
2 large eggs
2 1/4 teaspoons pure vanilla extract
1 1/4cups whole milk
1/2 cup freshly squeezed lemon juice
1/2 cup freshly grated lemon zest (from approximately 2 to 3 lemons)
1/2 cup fresh or dried figs, sliced
For the cream cheese frosting (optional):
4 tablespoons unsalted butter
4 cups sifted confectioners' sugar
1/4 teaspoon pure vanilla extract
6 ounces cream cheese

Steps:

  • For the cupcakes:
  • Preheat the oven to 350˚F. Line two cupcake pans with twelve paper baking cups each. Sift together the flour, baking powder, and salt in a bowl, and set aside.
  • In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
  • Add the eggs one at a time, mixing slowly after each addition.
  • Combine the vanilla extract and milk in a large liquid measuring cup.
  • Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
  • Add the lemon juice and lemon zest, and mix until well combined.
  • Scoop batter into the baking cups so that each is two-thirds full. On top of each cupcake, place one fig slice so that it covers the surface of the batter. Bake for 15 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely. Serve and enjoy!
  • For the (optional) frosting:
  • In the bowl of a stand mixer or in a bowl with a handheld electric mixer, mix all the ingredients for approximately 3 to 5 minutes, until the frosting is light and airy. Frost each cupcake with a thick layer of the frosting using an offset spatula.

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

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

DRIED PEAR AND FIG COMPOTE



Dried Pear and Fig Compote image

Provided by Alton Brown

Categories     condiment

Time 1h45m

Yield about 2 cups

Number Of Ingredients 12

4 ounces (about 3/4 cup) dried figs, roughly chopped
4 ounces (about 1 cup) dried pears, roughly chopped
1 cup apple cider
1/2 cup white wine
2 tablespoons orange blossom honey
6 whole cloves
1 stick cinnamon
1 star anise pod
1/2 vanilla bean
1 (1-inch) strip lemon peel
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt

Steps:

  • Put all ingredients in medium saucepan, and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours. Remove cloves, cinnamon stick, and star anise. Serve warm or cool. Serve with pork or lamb dishes, or as topping for ice cream. Store in an airtight container with lid in the refrigerator for up to 2 weeks.

LEMON-FIG COMPOTE



Lemon-Fig Compote image

Use this recipe when making our Saffron Cakes with Lemon-Fig Compote.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 2 cups

Number Of Ingredients 8

3 small lemons (preferably Meyer), peel and pith removed, segments coarsely chopped, peel very thinly sliced
1/2 cup granulated sugar
4 green cardamom pods
1 cinnamon stick
1 whole clove
2 tablespoons orange-blossom honey
8 dried Turkish figs, halved
2 teaspoons arrowroot mixed with 2 teaspoons water

Steps:

  • Place chopped lemon segments in a bowl; squeeze juice from membranes into bowl. Set aside. Put lemon peel into a small saucepan; cover with water. Bring to a boil, then drain and repeat.
  • Bring sugar, spices, honey, lemon segments and juice, lemon peel, and 1 cup water to a simmer in a small saucepan, stirring until sugar has dissolved. Reduce heat to low; simmer 20 minutes.
  • Add figs. Simmer 10 minutes. Stir in arrowroot; cook 2 minutes. Let cool. Remove cardamom and cinnamon.

FRESH FIG COMPOTE



Fresh Fig Compote image

My mom and dad have a huge fig tree in their backyard. Here is one of their many fig recipes they have collected over the years.

Provided by ratherbeswimmin

Categories     Breakfast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup sugar
6 tablespoons water
2 tablespoons orange juice
1 teaspoon grated orange zest
8 fresh figs, peeled and halved
3 tablespoons Curacao (not the blue kind)

Steps:

  • In a saucepan over medium heat, add the sugar, water, orange juice, and orance zest; stir to combine.
  • Simmer for 5 minutes.
  • Add in the figs and cook for about 2 minutes or until soft, turn once.
  • Add curacao and stir to mix.
  • Cool and serve in sherbert dishes.

BONELESS PORK CHOPS WITH GINGER, FIG, AND LEMON COMPOTE



Boneless Pork Chops with Ginger, Fig, and Lemon Compote image

Categories     Fruit     Ginger     Sauté     Quick & Easy     Lemon     Fig     Pork Chop     White Wine     Winter     Gourmet

Yield Serves 2.

Number Of Ingredients 10

1 lemon
1 medium shallot
4 dried figs (preferably Calimyrna)
two 1 1/4-inch-thick boneless pork loin chops (about 3/4 pound)
1 tablespoon olive oil
1 teaspoon grated peeled fresh gingerroot
1/3 cup water
2 tablespoons dry white wine
1 tablespoon unsalted butter
Garnish: lemon slices

Steps:

  • With a vegetable peeler cut 3 lengthwise strips of zest from lemon and cut strips crosswise into enough very thin slices to measure 1 packed teaspoon. Squeeze 2 tablespoons juice from lemon. Mince shallot and cut figs into 1/4-inch-thick slices.
  • Pat pork dry and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and sauté pork until browned, about 1 minute on each side. Transfer pork to a plate and in fat remaining in skillet cook shallot and gingerroot, stirring, until fragrant, about 30 seconds. Add pork, water, wine, zest, lemon juice, and figs and simmer, covered, 10 minutes, or until pork is just cooked through.
  • Transfer pork to 2 plates and if fig mixture is too liquid boil until reduced to a sauce-like consistency, about 1 minute. Whisk butter into fig mixture until incorporated.
  • Garnish pork with compote and serve with lemon slices.

Tips:

  • Choose ripe, fresh figs for the best flavor. If you can find black mission figs, they are especially delicious in this compote.
  • If you don't have a lemon on hand, you can use lime juice instead. Just be sure to adjust the amount to taste.
  • This compote can be served warm or cold. It's delicious on its own, or you can use it as a topping for yogurt, ice cream, or pancakes.
  • If you want a thicker compote, you can cook it for longer or add a cornstarch slurry. To make a cornstarch slurry, mix together 1 tablespoon of cornstarch and 1 tablespoon of water until smooth. Then, add it to the compote and cook until thickened.

Conclusion:

Lemon fig compote is a delicious and versatile dish that can be enjoyed in many different ways. It's perfect for a quick and easy dessert, or you can use it as a topping for your favorite breakfast or brunch dishes. This compote is also a great way to use up any ripe figs that you have on hand. So next time you're looking for a sweet and flavorful treat, give this lemon fig compote a try.

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