Fig Pear Compote

The figs keep coming! I discovered a fig tree behind my office building and easily snatched four pounds worth. I added them to some pears I had to make a compote that could be used for sweet or savory dishes thanks to black peppercorns, rosemary, cinnamon and Madeira wine. If you'd like to can this, go to my recipe for Honey-Ginger Grapefruit Marmalade and follow from instructions 6-9.

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Fig Pear Compote
Servings: 8+
Time: About 15 minutes active; 75 minutes total
Price: About $18.00 total; $2.25 per serving
Nutrition (per serving):
Calories: 87.6
Protein: 0.58g
Fat: 0.25g
Saturated fat: .04g
Carbohydrates: 18.6g
Fiber: 2.3g
Sodium: 3.4mg
Cholesterol: 0mg

1 lb fresh figs, halved
1 pear, chopped coarsely
3 Tbsp brown sugar
1 cinnamon stick
1/2 cup sweet wine, like Madeira
1/2 lemon, zest removed, then juiced
2 sprigs rosemary
1/4 tsp salt
1 tsp black peppercorns

1. In a large saucepan over medium heat, add all the ingredients. Bring to a boil, stirring occasionally so sugar melts and all the fruit gets cooked. Reduce heat to low and simmer one hour.

2. Remove from heat and puree with hand blender or in a food processor - be careful of hot liquids! Consistency should be like ketchup. If too thin, cook further, or if too thick, add a bit of water.
3. Put in an air-tight container or can according to instructions above.