Peppery Fig and Cider Compote

Peppery Fig and Cider Compote
Photo by Romulo Yanes


  • ¼ cup sugar
  • Fresh Ricotta
  • 1 ½ cups unfiltered apple cider
  • 1 Turkish or 1/2 California bay leaf
  • 8 ounces dried Mission figs
  • 1 teaspoon whole black peppercorns
  • 3 (2-inch) strips orange zest

Cut figs into 1-inch pieces. Boil cider with figs and remaining ingredients, uncovered, until it is slightly syrupy and figs are plump, about 20 minutes. Serve warm or at room temperature.

View full recipe at Epicurious


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