What is Fig Compote?

Chefé all over the world are preparing compotes to complement a number of meals, salty and sweet. The popular style is a Fig compote that can often turn malignant fruits into a luxuriously tender accompaniment to the entrance, attachment or dessert. Everything that is needed to soften the profile of this alien fruit are the basic pantry components such as butter, sugar, honey and possibly a pinch of salt.

Fig Compot is made as any other compote, creating a sweet liquid base of the same parts of brown sugar, honey and butter in a hot pan. Many also add a little salt to the mixture - especially if unsalted butter - and even some lemon juice and vanilla. After stirring, the liquid roasted until the bubbles start to form.

The quarterly figs are thrown into the bubbling compote base and the whole mixture is fully mixed. Some add raisins to the mix. Brojler is then used to soften figs and transmits them even more suggestion. The chefs can increase instead of a broilerHeat on the stove to medium high and constantly mix the mixture to ensure that it does not burn so much direct heat. With both methods, the fig compote should be caramelized for no more than five minutes, show a gold shade, a tender texture and a complex syrup taste.

Oatmeal is a frequent partner of Fig Compote, which is usually served while it is still warm. Others use Fig compote to accompany ice cream, waffles, toasts, baguels or English muffins. Everything that would taste well with the jam works well with the compote.

There is also a salty version of Fig Compote with definitely different taste. When the figs are soaked in brandy, olive oil is heated in a pan on a low fire with chopped onions and some salt until the onion is slightly caramelized. Then the figs and brandy are added and the compote continues until the liquid is gone. With a little water and spices like thyme, spicy compote continues to boil until you getIt is touched by a thickened consistency similar to a jam.

Although a sweet compote can be successfully paired with some spicy dishes - especially molluscs - a salty figure compote is particularly suitable for such food. Many times it pairs with beef or pork candle, but suitable for any type of protein. Even refreshments like biscuits and salty cheese benefit from compote, either sweet or salty.