Annie Bell's Honeyed Figs
Over a year ago
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Ingredients
Accompaniment
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Method
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1. Bring the honey and orange juice to the boil with the vanilla pod in a small saucepan.
2. Trim the fig stalks and add the figs to the pan (these may protrude a little above the liquid), cover with a circle of baking paper with a circle cut out of the centre the size of a one pound coin, and simmer for 5 minutes.
3. Transfer the figs to a bowl or a Kilner-type jar (about 850ml capacity) and continue to cook the syrup at a lively simmer until reduced to a third of the volume.
4. Pour this over the figs, tucking in the vanilla pod, cover or seal the jar, leave to cool and then chill. Serve with a dollop of goat’s cheese or other curd.
Chef's Tips
SERVING NOTE A very simple and healthy compote to be enjoyed for breakfast through to dinner on any hot summer day.
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