How to cook compote with figs

You’ll need
    • For fig compote:
  • Arbitrary amount of figs;
  • sugar based on 400 g of sugar per 600 ml water;
  • storage jars.
  • For compote with fig
  • raisin
  • dried apricots and prunes:
  • 100 g dried figs;
  • 50 g apricots;
  • 50 g pitted raisins;
  • 50g pitted prunes;
  • 2 tbsp sugar;
  • 2 tbsp dry red wine.
  • For fig compote with port and mint:
  • 500g figs;
  • 700ml red port;
  • 4 lemons;
  • 50g sugar;
  • 20g fresh mint.
  • For the fig compote with almonds:
  • 350g figs;
  • 1/2 cup apricot nectar;
  • almond extract;
  • a little almond for decoration.



Choose for compote slightly immature fruit – ripe and soft berries break apart when sterilized. Rinse the selected berries, remove the peduncles. Blanch for 10 minutes in water with a temperature of about 80%. Cook the sugar syrup – per litre take 400g of sugar and 600ml of water. Heat it to 80-90 degrees. Dry the berries, put in jars and pour syrup. Cover the cans with sterile lids. In a saucepan, warm the water to 70 degrees, then put a jar there, bring the water to a boil and sterilize each can for 12-20 minutes, depending on the volume of the can. The compote is suitable for long-term storage in a cool dark place.


Compot with figs, raisins, apricots and prunes

All dried fruits mix and pour in two glasses of water. Add the sugar, stir, cook for about 30 minutes. Then pour the wine with a thin trickle, remove from heat, cool and serve. The compote can be stored for several days in the fridge in tightly closed dishes.


Fig compote with port and mint

Soak the washed figs in cold water until soft. Pour it with a portway, put on the heat and cook for about an hour over a low heat. From the lemons squeeze the juice, add sugar to it. Cook until all the sugar has dissolved. Add finely chopped mint to this syrup, stir. Add syrup with figs in the port. Stir, chill — and can be served. Don’t keep that compote long.


Fig compote with almonds

Wash the figs, cut the ponytails. Fold in a ceramic bowl, pour half a cup of apricot nectar, cover with a lid and put in the fridge overnight. In the morning, add a couple of drops of almond extract to the figs, pour the mixture into a saucepan and warm up for 5 minutes over a low heat. Then spread over the cups and sprinkle with the pounded almonds. The compote is not intended for storage.

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