Fresh Fig Compote is a traditional British recipe for a classic quick preserve of figs in coffee and honey served as a dessert with yoghurt. The full recipe is presented here and I hope you enjoy this classic British version of: Fresh Fig Compote.
Select a frying pan that's large enough to hold the fruit in a single layer. Pour in the coffee and honey. Split the vanilla pod lengthways, scrape out the seeds and add these to the pan along with the pod.
Bring to a rapid boil and cook until the mixture has reduced down to about 175ml (3/4 cup).
Wash the figs, pierce the skins several times with a sharp skewer then cut each fig in half and add to the syrup. Reduce the heat to a simmer, cover and cook gently for 4 minutes.
Remove the figs form the syrup with a slotted spoon and set aside to cool.
Arrange the figs in a bowl and strain over the syrup. Allow to stand at room temperature for 1 hour then serve accompanied by Greek yoghurt.
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