Fig Walnut Compote Maple

The first time I made this compote, I wasn't even trying to. I'd overbought figs at the farmer's market and they were starting to wrinkle, so I threw them in a baking dish with walnuts and maple syrup almost by accident. An hour later, my kitchen smelled like caramel and autumn had somehow moved in. What emerged was so much better than the sum of its parts—jammy, golden, utterly alive.

I remember bringing a jar of this to a friend's dinner party, and watching someone taste it for the first time—that moment when their eyes went wide and they just said "what is this?" Those little reactions are why I keep making it.

Ingredients

• Fresh figs: Look for ones that yield gently to pressure; they should be fragrant and deep purple or green depending on the variety. Dried figs work beautifully too if fresh ones aren't available, and they concentrate the sweetness even more.
• Walnut halves: The crunch matters here, so use larger pieces rather than chopped walnuts if you can find them. They ground the compote with earthiness and texture.
• Pure maple syrup: Don't reach for the imitation stuff—real maple syrup caramelizes in a way that transforms this dish. It's the soul of the recipe.
• Brown sugar: Optional but worth using if you want deeper caramelization and a slightly more complex sweetness than maple alone.
• Vanilla extract: Just enough to whisper through the other flavors without shouting.
• Ground cinnamon: Warm and grounding, it brings out the natural earthiness in both figs and walnuts.
• Sea salt: A pinch wakes everything up and prevents the sweetness from becoming cloying.
• Water: Creates the base of the syrup without diluting the maple flavor too much.
• Fresh lemon juice: The bright note that keeps this from tasting heavy, adding a subtle tang that makes you want another spoonful.

Instructions

Heat your oven gently:

Set it to 150°C (300°F)—this low temperature is the secret to jammy figs and caramelized syrup. A hotter oven will rush things and make the fruit collapse into mush.

Build your compote:

In your baking dish, combine the figs, walnuts, maple syrup, brown sugar if using, vanilla, cinnamon, salt, water, and lemon juice. Toss everything together gently so each fig gets coated but doesn't break apart.

Start covered:

Spread the mixture evenly across the dish and cover loosely with foil. This first 45 minutes lets the figs start releasing their juices and softening without the top drying out.

Uncover and deepen:

Remove the foil, give everything a gentle stir, and let it roast uncovered for another 30 minutes. You'll watch it transform from wet and chunky to glossy and jammy, the syrup thickening into something almost syrupy.

Cool completely:

Let it rest in the pan for a few minutes, then transfer to a jar if you're storing it. It keeps thickening as it cools, so what looks slightly loose in the oven will be perfect by tomorrow.

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There's something almost meditative about making this. The oven does the heavy lifting, and you get to walk away knowing that in an hour and a quarter, something small and simple will become something people remember.

How to Use This Compote

I've found this works in at least a dozen ways. Spoon it warm over thick Greek yogurt for breakfast, spread it on pancakes or waffles while they're still hot, serve it on a cheese board alongside sharp cheddar or creamy burrata, or swirl it into vanilla ice cream. It's one of those condiments that earns its place in the fridge by being genuinely useful.

Why Slow Roasting Makes the Difference

Low and slow is everything here. The gentle heat coaxes the natural sugars out of the figs and lets them concentrate into something almost jewel-like, while the walnuts stay crunchy instead of turning bitter. If you tried to make this in a pot on the stove, you'd be stirring constantly and the result would be flatter, less caramelized, less interesting.

Storage and Simple Variations

This keeps for up to a week in the fridge in an airtight jar, and it's just as good cold as it is warm. The flavors actually deepen after a day or two. For variations, try pecans or hazelnuts instead of walnuts, or add a pinch of cardamom if you want something more exotic.

• Make a double batch when you're making one—it takes the same amount of effort and you'll be grateful to have backup jars.
• If your figs are particularly large, quarter them; if they're small, halve them so they cook evenly.
• Taste it before you jar it up, and if you want it sweeter, add a touch more maple syrup while it's still warm.

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This is the kind of recipe that feels like cooking magic but asks almost nothing of you. Make it once and you'll find yourself making it again whenever you see figs, because something this simple shouldn't taste this good.

Recipe FAQs

→ What type of figs work best?

Fresh quartered figs provide the best texture and flavor, but dried figs halved can be used as a substitute.

→ Can I replace walnuts with other nuts?

Pecans make a delicious alternative, offering a slightly sweeter and buttery note to the compote.

→ How long should the compote be roasted?

Roast covered for 45 minutes, then uncovered for an additional 30 minutes until the figs are jammy and syrup thickens.

→ What dishes pair well with this compote?

This compote complements yogurt, pancakes, oatmeal, and soft cheese boards beautifully.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to one week for best freshness.