Pear, Fig, and Plum
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Honeyed Fig, Pear and Kumquat Compote

"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."
~ Henry David Thoreau

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Kumquats
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Honeyed Fig, Pear and
Kumquat Compote
Bon Appetit March 1988

"The compote is equally delicious for breakfast
or served over ice cream."

Figs and Pears:
One 8-ounce package dried Calimyrna figs
2 1/2 cups water
2 cups dry white wine
3 tablespoons honey
3 whole star anise
One 3 1/4-inch piece cinnamon stick
3 Bosc pears (ripe, but firm),
quartered, cored and peeled

Kumquats:
3/4 pound kumquats, stem ends removed,
halved lengthwise and seeded
1/4 cup water
1/4 cup dry white wine
1/4 cup honey
1 whole star anise
1/4 teaspoon cinnamon

Vanilla ice cream (optional)

For figs and pears: Combine figs and water in small bowl. Cover and
let soak overnight at room temperature. Bring figs, soaking liquid, wine,
honey, star anise and cinnamon to boil in heavy large saucepan. Reduce
heat, cover and simmer until knife pierces figs easily, about 45 minutes.
Transfer figs to large bowl using slotted spoon. Reduce heat, add pears
to liquid and simmer until knife pierces pears easily, about 12 minutes.
Meanwhile, cool the figs slightly. Cut off stems; halve figs lengthwise.
Return to bowl. Add pears to figs using slotted spoon. Boil poaching
liquid until reduced to 2/3 cup, about 15 minutes. Pour over the figs
and pears.
For kumquats: Bring kumquats, water, wine, honey, star anise and
cinnamon to boil in heavy medium saucepan. Boil over medium-high
heat until liquid is reduced to 2 tablespoons, stirring frequently, about
12 minutes. Add kumquats with their poaching liquid to figs and pears.
Cover and refrigerate until well chilled. (Compote can be prepared 4
days ahead.) Remove star anise and cinnamon stick. Spoon compote
into bowls. Serve with vanilla ice cream if desired. Serves 6.
This is delicious served over plain pound cake!
 

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