Wayne Gisslen

Fig Compote

Preparation info

  • 1

    lb
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Trim figs by cutting off hard stem ends.
  2. Cut the figs into medium dice.
  3. Combine all ingredients in a saucepan.
  4. Bring to a boil. Reduce heat and simmer until the liquid has evaporated.
  5. Serve warm or cooled.

Per 1 ounce (28.35 g): Calories, 60; Protein, 1 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 17 g, Fiber, 2 g, Sodium, 0 mg.