Fig Compote with Cinnamon and Ginger

Name: Fig Compote with Cinnamon and Ginger (Soojeongkwa)
Yield: Serves 4
Cuisine: Korean
Ingredients: 4 cups (1 liter) water; 4 large dried Calymyrna figs; One 3-in (7.5-cm) knob fresh ginger (about 2 oz/50 g), cut into ¼-in (6-mm) slices; 2 cinnamon sticks; Pine nuts; 1½ tablespoons honey; 3 tablespoons brown sugar

Soojeongkwa

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

This spicy tea cum compote—a cross between something you sip and something you eat—is typically served cold and made with dried persimmons. We use figs because they are more readily available. This refreshingly light dessert can also be served warm. It is thought to help ward off colds and help reduce stress.

Ingredients

One 3-in (7.5-cm) knob fresh ginger (about 2 oz/

Asia
Korea
Dessert
Vegetarian
Gluten-free

Method

In a medium saucepan, combine the ginger, cinnamon and water and bring to a boil. Lower the heat and simmer for 30 minutes, or until there are 3½ cups (875 ml) of liquid remaining.

With a slotted s