Zurie's Fresh Fig Compote Over Cream Cheese Recipe - Allrecipes.com
Zurie's Fresh Fig Compote Over Cream Cheese Recipe
  • READY IN 25 mins

Zurie's Fresh Fig Compote Over Cream Cheese

Recipe by  

"This is a great way to use up some fresh figs. It is such an easy and popular appetizer in our home. We serve this with buttery crackers."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Heat a saucepan over medium heat; add brown sugar, water, salt, and figs. Cook and stir until sugar has dissolved and figs have softened, about 10 minutes. Remove from heat; stir in vanilla extract. Cool for 5 minutes.
  2. Place cream cheese on a platter; pour fig mixture over cream cheese.
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Reviews More Reviews

Aug 31, 2013

Excellent. I cut back on the sugar and added a drizzle of balsamic vinegar.

 
Aug 06, 2014

I made this with some fresh figs that I got in my Bountiful Basket. It was the first time I have ever had fresh fig and we LOVED it! I didn't have any good buttery crackers, so we ended up putting it over vanilla ice cream and it was so good. I only had a few figs so had to halve the recipe. I will definitely make this again (when I can get some fresh figs)!

 

5 Ratings

Jul 03, 2014

Really good! I made the compote the day before and refrigerated it, then when I was ready to use it I poured it over the cream cheese. This would also be great over vanilla ice cream. The figs I had weren't the best, but this recipe made them yummy. I think the brown sugar could even be reduced a bit w/o compromising the flavor. I would make this again! Thanks for sharing. :)

 
Oct 08, 2012

My family really enjoyed this as an appetizer.

 

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Nutrition

  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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