Best 9 Lemon Fig Compote Recipes

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Lemon fig compote is a delightful and versatile dish that can be enjoyed as a dessert, breakfast item, or even as a savory accompaniment to certain dishes. Made from fresh figs, lemon juice, sugar, and a variety of spices, this compote is easy to make and can be customized to suit your personal taste preferences. Whether you prefer a tart and tangy compote or one that is sweet and syrupy, there is a recipe out there that is sure to please. With its vibrant color and delicious flavor, lemon fig compote is a dish that is sure to impress your friends and family.

Let's cook with our recipes!

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.

LEMON FLAN WITH AUTUMN FRUIT COMPOTE



Lemon Flan with Autumn Fruit Compote image

Categories     Citrus     Egg     Fruit     Dessert     Bake     Freeze/Chill     Lemon     Dried Fruit     Prune     Raisin     Fig     Fall     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 24

Fruit compote:
5 cups white grape juice
1 1/2 cups 3/4-inch cubes peeled honeydew melon (from about 10-ounce wedge)
1/2 cup dry white wine
1 large Golden Delicious apple, peeled, cored, cut into 3/4-inch cubes
1 large Bosc pear, peeled, cored, cut into 3/4-inch cubes
6 small dried figs, stems trimmed
6 dried apricots
6 pitted prunes
3 tablespoons dark raisins
Peel from 1/2 orange (orange part only; removed with vegetable peeler in strips)
Peel from 1/2 lemon (yellow part only; removed with vegetable peeler in strips)
2 tablespoons honey
3 whole cloves
1 cinnamon stick
1/4 teaspoon ground nutmeg
Flans:
3 tablespoons juices reserved from compote
2 cups whole milk
1/2 cup sugar
Peel from 1/2 lemon (yellow part only; removed with vegetable peeler in strips), coarsely chopped
Pinch of salt
2 large eggs
2 large egg yolks

Steps:

  • For fruit compote:
  • Bring grape juice to boil in heavy large saucepan. Reduce heat to medium-low and simmer uncovered 1 hour. Add all remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until fruit is tender and liquid is reduced and slightly syrupy, about 1 hour longer. Transfer compote to large bowl. Let stand at room temperature until cool, about 2 hours.
  • For flans:
  • Spoon 2 teaspoons liquid from fruit compote into each of six 3/4-cup ramekins or custard cups. Place ramekins in 13x9x2-inch metal baking pan. Cover and refrigerate remaining fruit compote overnight.
  • Combine milk, sugar, lemon peel, and salt in medium saucepan; bring to boil. Reduce heat to medium-low.
  • Cover and simmer 10 minutes. Uncover and let milk mixture steep at room temperature 1 hour. Return milk mixture to simmer. Strain into small bowl; discard lemon peel.
  • Preheat oven to 350°F. Whisk eggs and egg yolks in medium bowl to blend. Gradually whisk warm milk mixture into egg mixture. Divide custard among prepared soufflé dishes. Pour enough hot water into baking pan to come halfway up sides of soufflé dishes. Bake custards until centers are set and thin knife inserted at edge of dish cleanly separates custard from dish, about 45 minutes. Remove flans from water. Cool 1 hour. Refrigerate flans uncovered overnight.
  • Run small thin knife around flans to loosen. Invert each flan onto plate. Spoon fruit compote and syrup over and around flans and serve.

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

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

ZURIE'S FRESH FIG COMPOTE OVER CREAM CHEESE



Zurie's Fresh Fig Compote Over Cream Cheese image

This is a great way to use up some fresh figs. It is such an easy and popular appetizer in our home. We serve this with buttery crackers.

Provided by Delish Nutrish

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 25m

Yield 8

Number Of Ingredients 6

⅔ cup brown sugar
¼ cup water
1 pinch salt
2 cups fresh figs, stemmed and quartered
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese

Steps:

  • Heat a saucepan over medium heat; add brown sugar, water, salt, and figs. Cook and stir until sugar has dissolved and figs have softened, about 10 minutes. Remove from heat; stir in vanilla extract. Cool for 5 minutes.
  • Place cream cheese on a platter; pour fig mixture over cream cheese.

Nutrition Facts : Calories 175.7 calories, Carbohydrate 20.6 g, Cholesterol 30.8 mg, Fat 9.9 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 86.9 mg, Sugar 18.6 g

SAFFRON CAKES WITH LEMON-FIG COMPOTE



Saffron Cakes with Lemon-Fig Compote image

This enticing Saffron Cakes with Lemon-Fig Compote will wow at any special occasion, but its lack of leaveners makes it particularly fitting as a Passover dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

6 tablespoons nondairy margarine or unsalted butter, softened, plus more for ramekins
1 1/2 cups granulated sugar, plus more for dusting
4 cups walnut halves, toasted and cooled
2 tablespoons sweet dessert wine, such as Vin Santo or Sauternes
1 heaping teaspoon saffron, crumbled
1 teaspoon pure vanilla extract
9 large eggs, separated, room temperature
1/2 teaspoon salt
Finely grated zest of 1 lemon (preferably Meyer)
Pinch of cream of tartar
Confectioners' sugar, for dusting
Lemon-Fig Compote

Steps:

  • Coat ten 6-ounce ramekins with margarine or butter; dust with granulated sugar. Chill in freezer 10 minutes.
  • Finely grind walnuts with 1/4 cup sugar in a food processor; set aside. Stir wine, saffron, and vanilla in a bowl; set aside.
  • Preheat oven to 350 degrees. Put margarine or butter and 1 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in yolks and 1/4 teaspoon salt. Fold in walnut mixture, then saffron mixture. Stir in lemon zest.
  • Put egg whites, cream of tartar, and remaining 1/4 teaspoon salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. Gradually add remaining 1/4 cup sugar; beat until stiff peaks form.
  • Using a large rubber spatula, fold one-third of the egg white mixture into the walnut mixture. Fold in remaining egg white mixture. Spoon into ramekins.
  • Bake until tops are deep golden brown, 30 to 35 minutes. Let cool slightly on wire racks. Run a knife around edges of cakes to loosen; unmold onto racks, and let cool completely. Dust with confectioners' sugar, and serve with compote.

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.

FIG COMPOTE WITH HONEY AND THYME



Fig Compote With Honey and Thyme image

Provided by Molly O'Neill

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 5

3 cups water
3/4 cup honey
3/4 cup sugar
2 teaspoons dried thyme
1 pound dried figs, stemmed

Steps:

  • Place the water, honey, sugar and thyme in a large saucepan and bring to a boil. Reduce heat to a simmer and add the figs. Cook until figs are softened, about 10 minutes. Remove the figs to a bowl with a slotted spoon. Increase the heat and reduce the liquid to 1 cup. Let cool slightly and pour the liquid over the figs. Serve at room temperature.

Nutrition Facts : @context http, Calories 611, UnsaturatedFat 1 gram, Carbohydrate 160 grams, Fat 1 gram, Fiber 10 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 137 grams

Tips:

  • Choose ripe, fresh figs: The best figs for compote are ripe and slightly soft to the touch. Avoid figs that are too hard or have blemishes.
  • Use a variety of lemons: Meyer lemons, Eureka lemons, and Lisbon lemons all work well in this recipe. Meyer lemons are sweeter and less tart, while Eureka and Lisbon lemons are more tart. You can use a combination of lemons to create a balanced flavor.
  • Don't overcook the compote: The figs should be cooked until they are tender but still hold their shape. Overcooking the compote will make the figs mushy.
  • Serve the compote warm or chilled: Lemon fig compote can be served warm or chilled. It is delicious on its own, or it can be used as a topping for yogurt, ice cream, or pancakes.
  • Store the compote in the refrigerator: Lemon fig compote can be stored in the refrigerator for up to 2 weeks.

Conclusion:

Lemon 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 serve it warm or chilled, on its own or as a topping, lemon fig compote is sure to be a hit.

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