When I decide to make something, I usually read multiple recipes, get a feel for the dish, and then just go for it. It’s fun but it makes it hard to give credit to the inspiration of my creations. My biggest influence in creating this particular compote was probably this recipe. I took the basic idea, eliminated the sugar, increased the cardamom, and added dried apricots and rooibos tea.
I think the result was fabulous. It’s not much to look at, but what it lacks in visual appeal, it makes up for in flavour. The compote quickly became my favourite thing (this week). I’ve been eating it on crackers (both my dehydrator flax crackers and store-bought crisps), with or without a thin layer of cashew butter, but I actually prefer just to eat straight from the jar. Since no one else in my family cares to try it, their loss is my gain. The jar is almost done, which is good because I’m not sure how long it will last in the fridge anyway.
I love the subtle spices in this compote, and how each bite is just a little bit different from the last. It’s the perfect way to end a meal, but it would also make a great appetizer, or a fantastic complement to a meat dish. Or just do like me, and eat it off the spoon at any time of day!
All in all, it’s a great way to end a great year. Happy 2013, everyone.
Spiced Rooibos Fig Compote
Instructions: Combine ginger, cardamom seeds, cinnamon, fennel seeds and tea bag with 1 cup of water in a medium saucepan. Bring to a low boil and reduce heat. Remove tea bag. Add figs, apricots and apples and simmer on low heat until fruit is tender and water is reduced (about 25 minutes). Remove cinnamon stick and serve warm or refrigerate. Enjoy!