Dried Fig and Port Wine Compote

1. 1

   In a medium saucepan combine the Port, water, and sugar.

2. 2

   Combine the zest, cinnamon, peppercorns, cloves, and ginger in a small piece of cheesecloth and tie to secure.

3. 3

   Add the cheesecloth bundle to port mixture and bring to a boil over high heat.

4. 4

   Cook until reduced slightly, about 8 minutes.

5. 5

   Add figs and return to a boil.

6. 6

   Reduce heat to a simmer and cook for 20 minutes, or until figs are tender and liquid has reduced to a syrupy consistency.

7. 7

   Remove from the heat, remove the cheesecloth bundle, and allow figs to cool in syrup.

8. 8

   Serve at room temperature.

9. 9

   Will keep, in a nonreactive container, covered and refrigerated, for up to 2 months.

10. 10

    This is a perfect accompaniment for many types of cheeses, but pairs exceptionally well with soft triple creme, goat, sheep, and blue cheeses.

* Per serving · 4 servings · Values may vary.