Baked Fig Compote

Preparation info

  • Difficulty


  • Serves


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

We often accompany this compote with Honey Mousse, but it is also wonderful on its own.


  • 12 purple figs
  • ½ cup brown sugar
  • ½ cup water

Grand Marnier Sauce

  • ½ cup heavy cream
  • 3 tablespoons confectioner’s sugar
  • ¼ cup Grand Marnier
  • ½ cup sour cream
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • Fresh raspberries for garnish


Preheat the oven to 350°F. Prick each fig with a fork in a few places and place them in a single layer standing on end in a shallow baking dish. Sprinkle with the sugar and pour over the water. Bake, basting often with the liquid, until puffed and tender, 25 to 35 minutes.

Meanwhile, prepare the sauce: Whip the cream to soft peaks. Beat in the sugar and Grand Marnier, then fold in the sour cream.

Dust the hot figs with the spices and serve hot with the pan juices and sauce. Garnish with raspberries.