Lemon Fig Compote Recipe

Ingredients

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 

Preparation

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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