Went to Cafe Medina on the weekend with Grouchy. Loved the Liege waffles and fig-orange compote. Grouchy purred over the blueberry compote. Sadly, their chef makes it and it’s not for sale. =(

Heard that compote goes well with gorgonzola cheese. Or on a baguette. Must try it.

Another good place for Liege waffles is Patisserie LeBeau (1708 West 2nd Avenue in between Fir & Pine). They are good enough to come out with their line of frozen waffles available at Capers. Delicious!

Sweet Fig Compote

1 cup dried figs, chopped
1 cup water
1/4 cup golden raisins
1/4 teaspoon salt
1/2 teaspoon vanilla
2 teaspoons lemon juice
2 Tablespoons honey

In a small pot over medium-low heat, combine figs, water, raisins and salt. Cook until reduced to a jam consistency. Add vanilla, lemon juice, and honey. Cook about 2 minutes longer.

(makes about 1-1/2 cups)


Dried-fruit compote with vanilla and orange

Active time: 15 min Start to finish: 2 3/4 hr (includes cooling)

Servings: Makes 6 servings.

Ingredients:
1 navel or juice orange
1 1/2 cups dry white wine
2/3 cup sugar
2 cups water
1 vanilla bean, halved lengthwise
1/2 lb dried figs (preferably Calimyrna; about 1 cup)
1/2 lb dried apricots (about 1 1/3 cups)
1/2 lb pitted prunes (about 1 1/4 cups)Accompaniment: lightly sweetened low-fat sour cream (optional)

Preparation:
Peel zest in long strips from half of orange with a vegetable peeler and trim any white pith from zest. Cut zest into fine julienne strips. Halve orange and squeeze 1/3 cup juice.

Combine zest, juice, wine, sugar, and 2 cups water in a 3-quart heavy saucepan. Scrape seeds from vanilla bean with a sharp knife into wine mixture, reserving pod for another use. Bring mixture to a boil, stirring until sugar is dissolved, then continue to boil, uncovered, until reducedto about 3 cups, about 10 minutes.

While syrup is boiling, cut off and discard fig stems and halve figs lengthwise. Add figs to syrup and simmer, covered, until they soften, about 5 minutes. Add apricots and prunes, then simmer, covered, until plump, 8 to 10 minutes.

Transfer compote to a heatproof bowl and cool to warm or room temperature, 1 to 2 hours.

Cooks’ note:
• Compote can be made 1 day ahead and chilled, covered. Reheat over moderately low heat.

Dried Pear and Fig Compote

http://www.foodnetwork.com/food/alton_brown/0,1974,FOOD_9782,00.html
Recipe courtesy Alton Brown, 2003

4 ounces (about 3/4 cup) dried figs, roughly chopped
4 ounces (about 1 cup) dried pears, roughly chopped
1 cup apple cider
1/2 cup white wine
2 tablespoons orange blossom honey
6 whole cloves
1 stick cinnamon
1 star anise pod
1/2 vanilla bean
1 (1-inch) strip lemon peel
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt

Put all ingredients in medium saucepan, and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours. Remove cloves, cinnamon stick, and star anise. Serve warm or cool. Serve with pork or lamb dishes, or as topping for ice cream. Store in an airtight container with lid in the refrigerator for up to 2 weeks.

Also search Epicurean.com for compote… lots of great recipes: http://www.epicurious.com/tools/searchresults?search=compote

Sweet Gorgonzola with Fig-Orange Compote

  • fast FAST
  • make ahead MAKE-AHEAD
ACTIVE TIME: 10 MIN
TOTAL TIME: 30 MIN
SERVES: 12
Wrapping the thyme in cheesecloth prevents the leaves from falling into the fruit compote; if you don’t mind the extra herbal flavor, you can add the sprigs without wrapping them.

ingredients
  • 1 small orange
  • 1/3 pound dried Black Mission figs, coarsely chopped
  • 1 teaspoon sugar
  • 1/2 cup dry red wine
  • 3 thyme sprigs, wrapped in cheesecloth and tied in a bundle
  • 1 cup water
  • 1 pound Gorgonzola dolce cheese
directions
  1. Using a small, sharp knife, peel the orange, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes, releasing the sections into the bowl. Squeeze the juice from the membranes into the bowl and add the figs and sugar. Let stand for 10 minutes.
  2. In a medium saucepan, combine the orange-fig mixture, the wine, thyme and water and bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer, stirring occasionally, until most of the liquid has evaporated, about 15 minutes. Discard the thyme and let cool completely. Serve the fig-orange compote alongside the Gorgonzola.

MAKE AHEAD The fig-orange compote can be refrigerated for up to 4 days.

From Food and Wine mag.

****

UPDATE: JULY 19th, 2008

SNOBBY’s Take on the Fig and Orange Compote

dried figs, halved lengthwise.
one Valencia orange – smell to see if fragrant
1 cup water
pinch or less of salt
juice of 1/3 lemon
1 teaspoon sugar
splash of red wine
fireweed honey (only!)

1) Soak dried figs, juice of Valencia orange and peel (no white part, only orange – use grater slice side and run it along quickly and lightly), lemon juice and sugar in bowl. 10 min.
2) Bring water to simmer.
3) Add fig mixture to water, add salt – bring to boil. Halfway through reduction, add splash of red wine.
4) After fully reduced, turn off heat. Add fireweed honey to taste. Let cool.

Total time: Prep and cook 30min.

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