Fig compote – 2 recipes: preparation for the winter and a hot holiday drink according to an Austrian recipe

Dried fig compote according to an Austrian recipe

Ingredients:

• 250 gr. dried figs;
• 300 ml port wine;
• 150 gr. Sahara;
• 2 cm fresh ginger root;
• zest of 1 lemon or orange;
• 1 cinnamon stick;
• 2 -3 buds of cloves;
• 0.5 teaspoon black peppercorns;
• 2 glasses of water.

Pour water and sugar into a saucepan and put on fire. As soon as the water boils, add cinnamon, lemon zest and finely chopped ginger root.

Boil the ginger root for at least 15 minutes.

Pour port into the saucepan.

Chop the dried figs and also add them to the compote. Bring the compote to a boil and remove from heat.

Cover the saucepan with a lid and leave to steep for at least 15 minutes.

Pour the hot drink into cups or heat-resistant glasses and you can enjoy this incredible taste

Fig compote for the winter

For preservation, you can use both dried and fresh figs.

For a three-liter bottle you need:

• 300 grams of figs
• 150 grams of sugar.

Figs are already sweet enough, and if you add a little more sugar, the compote will be too sweet.

Pour 2.5 liters of water into a saucepan and bring it to a boil.

Throw the washed figs, sugar into the pan and cook the compote for 10 minutes.

Carefully pour the compote into a bottle and close it with a seaming key. If the figs are large enough, it would be better to first catch them with a slotted spoon and transfer them to a bottle, and only then pour boiling syrup over them. This will protect your hands from burns.

There is no need to pasteurize the fig compote. Turn the bottle over and cover it with a blanket. This will replace pasteurization and will preserve your compote for a very long time. Fig compote can even stand in the kitchen cabinet for 12 months without spoiling.

How to prepare a tasty and healthy fig compote for the winter, watch the video: