Best Bourbon Fig Compote Recipes

Bourbon Fig Compote image

Provided by James Ryan Schubert

Time 40m

Yield 12

Number Of Ingredients 6

7 ounces dried Mission figs, diced
¼ cup white sugar
¼ cup bourbon whiskey
¼ cup balsamic vinegar
1 tablespoon lemon juice
1 pinch salt

Steps:

Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Cool before serving.

Nutrition Facts : Calories 73.7 calories, Carbohydrate 15.9 g, Fat 0.2 g, Fiber 2 g, Protein 0.5 g, Sodium 3.2 mg, Sugar 13.7 g

PECAN CRUSTED PORK CHOPS & BOURBON, FIG, APPLE, COMPOTE image

Yield 4 servings

Number Of Ingredients 15

Brine:
1 tsp brown sugar
2 tsp kosher salt
3 cups of warm water or just enough to cover all chops
4 pork loin chops (on the bone - medium thickness)
1/2 lb black/mission figs
1 Granny Smith apple (pealed)
1/4 red onion
1 cup crushed Pecans
1 cup bread crumbs
1/4 cup choped chives (opt.)
1 1/4 cups vegetable oil (or corn, cannola, sunflower...)
2 tblsp balsamic vinegar
1/2 cup bourbon
garlic powder, salt, black pepper to taste

Steps:

Dissolve salt and brown sugar in 3 cups of water, pour over chops in a medium sized bowl cover with plastic wrap and place in refrigerator for at least 1 hour-this can be done as much as 24hours before cooking When ready to cook: slice apple and onion, quarter figs, brush a non-stick sauce pan with 1/4 tsp of vegetable oil, place onion and apples in skillet over low heat sprinkle with a pinch of salt, when apples become soft add figs, cook long enough for figs to warm (about 30 seconds) add balsamic vinegar and bourbon (remove skillet from fire when adding alcohol), return skillet to low heat stirring occasionally let simmer until sauce thickens; Remove pork chops from brine, dry off each chop with paper towel, mix garlic, salt, black pepper, pecans and bread crumbs; coat each chop in mixture, heat 1 1/4 cups vegetable oil in a medium skillet, pan fry each chop until cooked all the way through and golden crunchy on the outside (about 4 minutes per side, depending on thickness of chops) To serve: spoon fruit from compote on to plate place chop over compote and top with a drizzle of the compote sauce and a sprinkle of fresh chopped chives (optional)

FIG & BOURBON COMPOTE Recipe image

Provided by á-10254

Number Of Ingredients 4

1 cup apple cider
2/3 cup bourbon
1 Tbsp. dark brown sugar
10 oz. dried Mission figlets (about 2 cups), halved

Steps:

Combine first 3 ingredients in a small saucepan. Stir in figlets and let stand 10 minutes. Bring figlet mixture to a simmer; cook 10 minutes or until soft. Transfer figlets to a medium bowl using a slotted spoon. Simmer liquid until thickened and reduced by half (about 4 minutes). Pour liquid over figlets. Serve warm, or store in refrigerator up to 1 week.