Saturday, April 20, 2013

Green Fig Compote

I have a young purple fig tree with lots of green fruits...

So I had a good idea!

Made into green fig compote and served with Gorgonzola cheese...

Today I sliced the figs, placed over crackers and sprinkled with Gorgonzola cheese for our afternoon tea at the church. It was rather an exotic plate for the type of cheese. Brazilians usually like to combine homemade preserves with fresh farmer´s cheese.

RECIPE: A bit laborious but well worth it. Pick green figs with gloves (or the milky sap may cause allergy), wash them, and put into boiling water for 10 minutes. Put them into the freezer until rock hard. Under the running water, peel each fruit (unless you don´t mind the skin). Drop peeled figs, some whole, some cut into half (your choice), cover with water and add coarse sugar (granulated sugar is fine) to your taste. Usually 1 kilo of fruit calls for 500 grams to 1 kilo of sugar. I used something in between. I allowed the fruits to cook and added little more water to keep the syrup level at fruit level (that is, plenty of syrup). To make the compote taste and smell like figs, I added 3 leaves while cooking. Very often, we make green papaya compote (same process) but add fig leaves for the aroma. We like to add cinnamon stick and cloves.

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