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Medjool Date and Fig Compote
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This compote can be served after a meal with cheese or as a winter breakfast with yogurt. It is best made in advance to allow the flavours to develop and blend together. Simply warm it through over a gentle heat when you are ready to serve.
This compote goes well with most cheeses, but Brie, Waitrose Blue Wensleydale or the award-winning Cropwell Bishop Stilton are particularly good choices.
Typical values per serving:
0.6% fat per serving
This recipe was first published in November 2003.