Fig Compote

From Good to the Grain: Baking with Whole-Grain Flours

Cookbook

Author(s): Kim Boyce, Quentin Bacon, Nancy Silverton, Amy Scattergood

Page 196

Cuisine: North American

Course: Jams/Preserves

Photo by Barbara

Photos (1)

Barbara

1 reviews, average rating 4.0 / 5

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15 years ago

★ ★ ★ ★ ★ 4/5

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This compote is excellent, the caramelized syrup is especially yummy. Good with pancakes, quark, or plain yogurt.

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