LEMON-FIG COMPOTE

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Lemon-Fig Compote image

Use this recipe when making our Saffron Cakes with Lemon-Fig Compote.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 2 cups

Number Of Ingredients 8

3 small lemons (preferably Meyer), peel and pith removed, segments coarsely chopped, peel very thinly sliced
1/2 cup granulated sugar
4 green cardamom pods
1 cinnamon stick
1 whole clove
2 tablespoons orange-blossom honey
8 dried Turkish figs, halved
2 teaspoons arrowroot mixed with 2 teaspoons water

Steps:

  • Place chopped lemon segments in a bowl; squeeze juice from membranes into bowl. Set aside. Put lemon peel into a small saucepan; cover with water. Bring to a boil, then drain and repeat.
  • Bring sugar, spices, honey, lemon segments and juice, lemon peel, and 1 cup water to a simmer in a small saucepan, stirring until sugar has dissolved. Reduce heat to low; simmer 20 minutes.
  • Add figs. Simmer 10 minutes. Stir in arrowroot; cook 2 minutes. Let cool. Remove cardamom and cinnamon.

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