Fig and Orange Compote
- Total Time
- 30 minutes
- Rating
- Notes
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Ingredients
- 4seedless oranges
- 2cups sugar
- 1cup water
- 2tablespoons grenadine syrup
- 8ripe figs
- 6tablespoons Grand Marnier
- 4sprigs fresh mint
Preparation
- Step 1
Using a zester, remove the zest of one orange in long strips.
- Step 2
Using a sharp knife, carefully remove the pith from all the oranges, so the flesh is fully exposed. Slice the oranges crosswise into sections ¼ inch thick. Remove seeds, and place the slices in a bowl.
- Step 3
Blend the sugar and water in a small saucepan. Stir well to dissolve the sugar completely. Bring the mixture to a boil, reduce heat and simmer 10 minutes or to a syrupy consistency. Remove from heat, and add grenadine syrup. Blend well. Set aside.
- Step 4
Place 4 figs snugly in a small saucepan. Pour just enough syrup over them so they are 90 percent covered. Add the strips of orange zest. Bring to a boil, cover and simmer 10 minutes. Remove and refrigerate.
- Step 5
Place the 4 cooked figs over the marinating orange slices in the bowl. Pour over the cooking liquid and 4 tablespoons of Grand Marnier. Cover with plastic wrap, and refrigerate.
- Step 6
Just before serving, slice the 4 uncooked figs lengthwise into four sections.
- Step 7
Distribute the chilled orange slices and their juices over 4 chilled plates. Lay four uncooked fig quarters over each serving, and top with a poached fig. Sprinkle with the 2 remaining tablespoons of Grand Marnier, and garnish each with a sprig of mint.
Private Notes
Cooking Notes
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