FIG-CHILI COMPOTE

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If you prefer no chili, omit it but after it chills, taste and if it is one dimension, add a few grinds black pepper to round it out. We served the chili version with lamb loin in our October 2013 Dinner Show.

Ingredients:

  • 2 pints figs, washed, stemmed and quartered

  • 1-2 teaspoons chili pepper flakes
  • 1/2 cup water
  • 2 tablespoons blue agave syrup
  • dash of sea salt

Method:

Combine all ingredients in medium sauce pan; bring to simmer and cook for 15 minutes. Remove and chill for service. Holds well in the refrigerator.






TO RECIPES

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