Fig Compote; a Way to Preserve When you got a lot of Figs.

Not a lot, but I got eight figs. They were the first harvest from the garden in this fall. The problem is that you cannot keep it long. You need to eat, or do something to preserve figs in the day you got them. They soon get bad. 

So I decided making compote. As to sugar, cane sugar and beet sugar are available in Japan. I don’t think that beet sugar is sweet enough. This time I chose cane sugar that was not refined to be completely white. So the sugar has a little bit color of brown. I poured a small amount of water into pan. Perhaps that water was not necessary because water came out of figs.

You see seven figs in the pan. One was left because it didn’t fit in that pan. I ate it fresh. Actually that one tasted enough sweet. Not bad.

I heated by the gas with low flame. By the way, you don’t need to peel off when making fig compote. I think it is better to leave them unpeeled to keep the shape. On the other, I peel figs off when I make jam.

 

Fig compote is finished. I like the pink color of fig compote. Although this time the syrup is not so clear, because I used a-little-brown cane sugar. I chilled it in fridge and actually I have already eaten them. I think I will drink syrup by diluting with soda.

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