Fresh fig and pear compote

Babiche Martens

The combination of pears and figs in this compote is not only seasonal, but the flavours and textures divine. A huge array of flavours can be added to a compote, which is any fruit simply cooked in a syrup. Fresh, frozen or dried are commonly used.

Ingredients

2	Pears, ripe, peeled and cored
2 Tbsp	Lemon zest
2 Tbsp	Lemon juice
¼ cup	White wine
¼ cup	White sugar
5	Figs, halved (Main)
½ cup	Chopped mint
1 cup	Creme fraiche
1 drizzle	Limoncello, to taste
1 drizzle	Runny honey

Directions

1. Cut each pear into 6. Place into a saucepan with ¼ cup water, lemon zest, juice, wine and sugar. Bring to a simmer, stirring occasionally, cooking the pears until just softened. Add the figs and continue to cook for 5 minutes until a little squidgy. Remove from the heat, stir through half the mint and cool completely.
2. In a small bowl combine the creme fraiche and a good dash of limoncello.
3. Serve the compote with a dollop of creme fraiche and a sprinkle of chopped mint.
4. Drizzle with a little honey.

More of Angela's fig recipes

• Fig and blue cheese cos leaves
• Mozzarella, prosciutto and fig salad