Ingredients for Dried Fig Compote
- Figs (dried) 200 grams
- Sugar (sand) 50 grams
- Purified water 1 liter
- Main IngredientsFat, Sugar
- Serving 4 servings
- World Cuisine
Colander, deep pan with a lid (3 liter capacity), wooden kitchen spoon, stove, fine mesh sieve, decanter or jug, glass.
Making compote from dried figs:
Step 1: prepare the ingredients.
First, pour the right amount of purified water into a deep pan, put it on a strong fire and bring to a boil. Then we sort out the dried figs and transfer it to a colander. Thoroughly wash the berries under a stream of warm running water, put the remaining products that will be needed to prepare the drink on the kitchen table, and proceed to the next step.
Step 2: cook compote from dried figs.
When the liquid in a saucepan boils, we send sugar and figs there. We bring everything to a boil again, reduce the heat to a minimum level and cook the compote 15 minutesstirring occasionally with a wooden kitchen spoon.
During this time, the dried berries will swell and become soft. Next, turn off the stove, cover the pan with a lid, so that a small gap remains, and cool the drink to room temperature. After that, we act as desired, the compote can be filtered and served right away, or served it chilled with ice cubes.
Step 3: serve the dried fig fig compote.
Compote from dried figs after cooking is insisted until completely cooled. Then served in warm or chilled form or at room temperature. Serve it in carafes, jugs, portions in glasses, bowls or glasses.
If the drink was filtered, the berries are not thrown out, they are put on the table in a separate dessert plate and tea spoons are placed next to it, making it very convenient to enjoy this yummy. Fast and helpful!
Enjoy your meal!
- if you want the stewed fruit to turn out with sourness, 2 minutes before full readiness, add a little lemon juice or acid of this citrus, as well as rings of orange or lime;
- very often, together with figs, other equally tasty dry or dried berries and fruits are put into the pan: dried apricots, raisins, prunes, apples, strawberries;
- sometimes compote is boiled with dried ginger or mint;
- boiled figs can be served separately or used as a filling for sweet pastries.