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1
Using a small, sharp knife, peel the orange, removing all of the bitter white pith.
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2
Working over a small bowl, cut in between the membranes, releasing the sections into the bowl.
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3
Squeeze the juice from the membranes into the bowl and add the figs and sugar.
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4
Let stand for 10 minutes.
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5
In a medium saucepan, combine the orange-fig mixture, the wine, thyme and water and bring to a boil over moderately high heat.
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6
Reduce the heat to moderately low and simmer, stirring occasionally, until most of the liquid has evaporated, about 15 minutes.
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7
Discard the thyme and let cool completely.
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8
Serve the fig-orange compote alongside the Gorgonzola.
