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La Belle Cuisine
Honeyed Fig, Pear and
Bon Appetit March 1988
Bon Appetit - One Year Subscription
"The compote is
equally delicious for
or served over ice cream."
8-ounce package dried
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
3/4 pound kumquats, stem ends
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
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
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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