Serves: 4–6
INGREDIENTS
Figs
200 grams dried figs
2 tablespoons caster sugar
50 ml clear honey
½ vanilla pod or ½ teaspoon vanilla bean paste
3 whole star anise
1 cinnamon stick
1 cup water
Pears
3 firm but ripe pears, peeled, halved lengthwise and cored
zest and juice 1 lemon
200 ml water
METHOD
Figs: Trim the stems from the figs and cut them in half. Put the sugar, honey, vanilla, spices and water in a saucepan. Use a little more water if your figs are very dry. Bring to the boil and boil for 5 minutes. Reduce to a simmer then add the figs and simmer for a further 10-12 minutes or until soft. Leave to cool in the liquid.
Pears: Cut each pear half into 4 pieces lengthwise and place in a saucepan. Add the lemon zest, juice and water and bring to the boil. Reduce the heat to a simmer, cover and cook for 10 minutes. Add the fig compote to the pan and simmer for a further 5 minutes or until the pears are tender but still holding their shape. Serve warm or cooled with vanilla ice cream.
Cook’s tip: The figs can be poached up to 10 days in advance.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!