Fig Compote with Ricotta
It’s too bad my son can’t eat nuts yet because they are a perfect compliment to soft, chewy figs! I’m a huge fan of figs. Not only are they healthy (need fiber?!) but also filling.
A few years ago I made a dessert from one of my Williams’s Sonoma cookbooks that called for figs, mascarpone, orange zest, and chopped pistachios (note to self: I need to make that dessert again!) I’ve adapted the recipe for my son to enjoy too!
(makes 1/2 cup-if you want to freeze some just double or triple the recipe)
6 mission figs
1/2 cup water
1/4tsp. cinnamon or cloves
1/2 tsp. orange zest
Bring water to boil, then add figs, cinnamon or cloves, and orange zest.
Reduce heat to medium and cook for 10-15 minutes or until figs are very soft. Do not discard the water used for boiling.
Puree with a hand mixer. Add some of the boiling water to moisten the purée if needed. If there is not enough just add some bottled or sterilized water.
Place a dollop on fresh ricotta and serve!
*TIP Unless you use up most of the ricotta for a specific meal it usually sits in the fridge (until it goes bad!) I make a rose sauce by adding it to tomato sauce. Simply mix in and heat through. Ricotta is low in fat and sodium and is a great alternative in “cream” based sauces. Don’t forget to add the cooking water to get a smoother consistency!
“DID YOU KNOW…?”
Dried figs are low in calories, have the highest amount of calcium of any fruit, and are an excellent source of dietary fiber.