Jewish Fig Compote

The potato starch gives a nice thickness to this fig compote. It can be eaten alone or used as a sauce.

• 1 package (12 ounces) dried figs
• 3 cups water
• 1/2 cup sugar
• 2 teaspoons potato starch
• 1 teaspoon ground cinnamon
• 1 teaspoon grated lemon peel
• 1/8 teaspoon ground nutmeg
• 1/2 cup orange liqueur
• 2 tablespoons honey

METHOD

In saucepan cook figs, covered, in 3 cups water for 20 minutes. Drain, reserving 1 cup liquid.

In a second saucepan, stir together sugar, potato starch, cinnamon, lemon peel, and nutmeg.

Slowly stir in reserved fig liquid, liqueur and honey. Cook, stirring until thickened and bubbly. Add figs.

Serves: 6

this recipe from www.inmamaskitchen.com

Contributor: Lior Moore

back to article on figs

back to article on Jewish cooking

top of page