Fig Walnut Compote Maple (Printable Version)
Slow-roasted figs and walnuts caramelized with maple syrup for a rich, versatile topping.
# Ingredient List:
→ Fruit
01 - 14 oz fresh figs, stems removed, quartered
→ Nuts
02 - 1 cup walnut halves or large pieces
→ Sweeteners & Flavorings
03 - 1/3 cup plus 1 tbsp pure maple syrup
04 - 1 tbsp brown sugar (optional)
05 - 1 tsp vanilla extract
06 - 1/2 tsp ground cinnamon
07 - Pinch of sea salt
→ Liquids
08 - 1/4 cup water
09 - 1 tbsp fresh lemon juice
# How to Make It:
01 - Set the oven temperature to 300°F.
02 - In a baking dish, mix figs, walnuts, maple syrup, brown sugar if using, vanilla extract, cinnamon, salt, water, and lemon juice until evenly coated.
03 - Spread the mixture evenly within the baking dish.
04 - Cover loosely with foil and roast in the oven for 45 minutes.
05 - Remove foil, stir gently, then roast uncovered for 30 more minutes until figs become jammy and syrup slightly thickens.
06 - Take the dish from the oven and let cool slightly. Serve warm or at room temperature.
# Expert Advice:
01 -
- It transforms humble figs into something fancy enough to serve guests without any last-minute stress.
- The slow roasting does all the work while you do something else, and it fills your home with the kind of smell that makes people ask what you're cooking.
- One batch lasts most of a week and works on yogurt, pancakes, cheese, or even straight from the jar when nobody's looking.
02 -
- The compote will seem too thin when you pull it from the oven—this is normal and exactly what you want, because it will set up beautifully as it cools.
- Don't skip the lemon juice, even though it's subtle; it's what keeps this from tasting like liquid candy and makes people ask what the mysterious brightness is.
03 -
- Bring the compote to room temperature before serving if you've refrigerated it, or warm it gently in the oven for five minutes—it tastes richer when it's not cold.
- Save the gorgeous amber syrup that pools at the bottom of your serving bowl; it's liquid gold for drizzling over everything else you make that week.