Apple and fig compote


  • 1/4 cup white sugar
  • 1 tablespoon ginger, grated
  • 1/4 teaspoon fennel seeds
  • 375g dried figs, halved
  • 2 cardamom pods, bruised
  • 1 cinnamon stick
  • 4 Granny Smith apples, peeled, cored and cut into wedges


  • Step 1 – Place sugar, ginger, cardamom pods, cinnamon and fennel seeds with 1 cup of water in a medium saucepan. Stir on medium heat until sugar dissolves. Add apple and figs and simmer, covered on low heat for 15 mins until fruit is tender. Remove lid and simmer for another 10 mins stirring occasionally until liquid has reduced to a thick syrup.
  • Step 2 – Cool and store in an airtight container, refrigerated for up to 1 week. Serve warm or at room temperature with roast pork.

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