Recipe: Fig-Thyme Compote

This easy compote is great over a salty feta or goat cheese. I spooned it over a firm goat cheese and served it with crackers as a nice prelude to a Sunday dinner with a former professor. There was even leftover compote that I later spread on toast in place of jam. I might even add it to my morning oatmeal. The recipe speaks for itself — feel free to get creative.

hors d'ouevres

hors d’ouevres

Fig-Thyme Compote (from The Kitchn)


  • 1 cup dried figs, quartered
  • 1 cup water
  • 2 tbsp honey
  • 3-4 springs of fresh thyme


  • Combine the ingredients in a small saucepan. Bring the mixture to a boil, then lower the heat and let it simmer for 15 minutes, until the figs soften and the liquid begins to reduce. Remove the figs and reduce the liquid further to form a syrup. Re-combine the syrup and the figs, and serve over a salty cheese as an appetizer, or stir it into oatmeal, or spoon it over pancakes.



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