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1
Prepare the compote:
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Run a paring knife down the center of the vanilla bean.
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3
Split it open with your fingers and use the knife to scrape the tiny black seeds into a medium-sized saucepan.
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4
Add the Madeira, sugar, vanilla bean, and salt.
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Bring to a boil over medium heat and simmer for 5 minutes.
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Meanwhile, slice the hard tips off the figs and divide each fig into 4 even wedges.
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Add the fruit to the Madeira, as well as the vanilla extract if you arent using a vanilla bean.
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Simmer the figs over low heat for 15 to 20 minutes, stirring occasionally.
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9
Remove from the heat and transfer the compote to a bowl.
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Place the bowl in an ice bath to cool.
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Place in the refrigerator until you are ready to serve.
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Remove the vanilla bean before serving.
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13
Serving Suggestions:
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Serve this compote with a scoop of vanilla or chocolate ice cream.
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15
I also recommend the Dark Chocolate Sorbet and Vanilla Panna Cotta.
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16
The warm flourless Chocolate Bete Noire Cake is wonderful also.
