Bourbon Fig Compote

Bourbon Fig Compote

James Ryan Schubert

"A sweet and tangy compote that is excellently paired with a blue cheese or Brie. Serve with crackers."
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Ingredients

40 m servings 74 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Cool before serving.

Reviews

Read all reviews 5
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I had tons of fresh figs from a tree out back, so I used about two plus cups of fresh diced figs. I also have some fancy balsamic vinegars: traditional balsamic, black cherry balsamic and Sicili...

My favorite brand of fig spread is discontinued! This recipe is just the replacement I needed. I will never go fig spreadless again. Okay, so I modified the recipe a tiny bit: we used up all our...

Awesome served with pork tenderloin and feta cheese!!

This was a great little treat! I bought some beautiful fresh figs, thinking of some sort of appetizer but found this recipe and gave it a try. It's delicious and also a way to impress your gue...

This is so delicious. However I didn't have whiskey so I used coconut rum. Great with cheese and very addictive. It also tastes better and better as days go by. Thanks for sharing @JSchubert

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