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Fig Compote
From Roger Vergé's Cooking with Fruit, by Roger Vergé

The fig's elegant flavor needs nothing else. Therefore, this recipe is a rarity in my repertoire: I add neither spices nor honey, nor any other flavor foreign to the fruit. At the beginning of September, I choose delicious Bellone figs, which grow only near Nice.


2-1/4 pounds purple figs
1-1/2 cups sugar


Rinse the figs in a colander under the faucet. Trim the pointed end and the small stem, if they are hard.

In a large saucepan, heat the sugar and 2/3 cup of water. Boil for 5 minutes. Stir the figs into the boiling syrup. Reduce to low heat and poach for 6 to 8 minutes. Carefully drain the figs, reserving the cooking syrup in a serving bowl. Return the syrup to the saucepan and allow it to thicken over a high flame. Place the fruit in a bowl. Drizzle the thickened syrup over the fruit.

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