>(RMiller) writes:
>
>Thank you for so many wonderful ideas using figs ! Unfortunately, the fig
>season will probably not last long enough for me to try them all. However, I
>will stop at Whole Foods today and restock !
>
>Looks like I may have to plant a couple of fig trees!!

How will you water them... you'll need my hose.


Dried figs are available all year, and are excellent stewed with other dried
fruits (compote). I kinda like my compote plebian style, with mixed dried
fruits (apple, pear, peach, apricot, raisin) simered with perhaps a bit of
tangerine and lemon zest... eaten hot or cold.

Here's a bit fancier...

DRIED FIG, APRICOT AND CHERRY COMPOTE

This recipe originally accompanied Gingerbread with Dried Fig, Apricot and
Cherry compote
Also sensational over vanilla ice cream.

2 1/2 cups water
1 cup sugar
2 cinnamon sticks, broken in half
1 8-ounce package dried Calimyrna figs, stemmed, figs halved lengthwise
1 6-ounce package dried apricots
1 cup dried tart cherries (about 4 1/2 ounces)
3/4 cup brandy
3 tablespoons chopped crystallized ginger

Combine 2 1/2 cups water, sugar and cinnamon sticks in large saucepan. Stir
over medium heat until sugar dissolves. Bring to boil. Reduce heat to
medium-low; cover and simmer 5 minutes. Add figs and simmer uncovered 3
minutes. Remove from heat. Mix in apricots, cherries and then brandy. Return to
heat and simmer uncovered until all fruits are tender but still retain shape,
about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. (Compote
can be prepared 3 days ahead. Cover and refrigerate.) Serve at room temperature
or chilled.

Bon Appétit
November 1998


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