Ginger Fig Spiced Rum Compote
JUMP TO RECIPE
This recipe is a beautiful marriage of flavors for transitioning from summer to fall:
It’s been a while, how are you all doing?
Right now we’re nestled in the outskirts of Portland and it’s hard to know if the thick haze outside is all smoke or maybe a blend of smoke and that reputable PNW fog. Wildfires are swarming the west coast, and Oregon has been topping the charts for worst air quality in the world. Not just in America, in THE WORLD.
We’re hanging in there - trying not be defeated by what feels like another massive blow from this historical year. I keep reminding myself that I shouldn’t be surprised, that it’s 2020, of course climate change was going to rear it’s ugly head, but that’s not it, is it? All the problems surfacing this year aren’t appearing because 2020 is cursed, it’s because of our choices and the choices of our ancestors. When our history is woven with centuries of hateful prejudices and glutinous consumption, what did we expect? Racism isn’t new, it’s literally the backbone of our “great” and “free” country. Climate change isn’t new, scientists have been predicting it and warning us for decades. We chose this, we need to stop pretending we didn’t.
I’m not going to keep dwelling on this right now, because I’m doing a lot of work to start unlearning and when I have more insight to offer, I’ll gladly do so. For the time being, let’s please try, with everything in us, to practice kindness. And a great way to practice kindness, is in the making and sharing of food.
By the by, I finally published that essay I’ve been hinting at on social - about why I no longer go to church - and you can find that here along with images of our smoke-filtered world.
What is compote?
Compote is a magically delicious fruity spread that comes from reduction chunks of fruit in sweetened water or other cooking liquid.
What is the difference between jam and compote?
Jam is typically pieces of fruit that are pureed and cooked in sugar, while compote is larger chunks of fruit cooked slowly with sugar and water (or other cooking liquid). Compote is typically thought to be in the same family as preserves, since it’s not smooth like jam and you still get pieces of intact fruit in the texture.
How thick should compote be?
You can honestly decide how thick or runny you’d like it, but typically compote is the same consistency as syrupy fruit preserves.
Does compote need to be refrigerated?
Yes, store in an airtight container and keep in the refrigerator.
How long does compote last in the fridge?
Up to two weeks.
If I can’t find candied ginger, what should I do?
You can always substitute with freshly grated ginger. I use both freshly grated ginger AND candied ginger in this recipe, so if you can’t get your hands on candied ginger, grate another inch of fresh ginger instead.
What’s the difference between candied ginger and crystallized ginger?
They’re essentially the same thing, except “crystallized” typically means the candied ginger is rolled in sugar before serving.
Can you buy candied ginger?
Yep! You can find candied ginger in most grocery stores. I usually buy it at Trader Joes because it has the best price point, and I can easily find candied ginger that isn’t crystallized.
If I can’t find candied ginger that isn’t crystallized, what should I do?
No big deal! Not the end of the world - you can still use crystallized candied ginger in this recipe, it’ll just make the compote a bit sweeter. Or you can skip candied ginger altogether, and just grate another inch or two of fresh ginger root.
How much dried ginger do you substitute for fresh ginger?
There are varying thoughts on this, but typically you can substitute ⅛ to ¼ teaspoon of dried ginger for every tablespoon of freshly grated ginger.
What is the difference between rum and spiced rum?
Rum is actually a really cool and really broad spirit. The further we dive into tiki cocktails, the more rum blows our minds. But the main difference between rum and “spiced” rum is that it’s aged for roughly the same amount of time as black rum, and it’s aged with spices and caramel colorings. It has a more warming pie-spice kind of feel and taste to it.
What flavor is spiced rum?
You’ll taste a lot of spices you find in most fall and winter pies - cinnamon, clove, vanilla, etc - and you’ll taste sweet notes of brown sugar and molasses.
10 Ways to Use Compote:
Layered with chia pudding.
On ice cream.
On toast.
Between layers of cake.
On oatmeal.
On pancakes or waffles.
On a scone.
Mixed into yogurt.
With cheesecake.
Blended in a milkshake (image my Ginger Fig Spiced Rum Compote with really excellent vanilla bean ice cream, ohhhh mama)
Ginger Fig Spiced Rum Compote
Ingredients:
- 1 lb figs, stemmed and quartered
- 1 cup spiced rum
- 1 medium orange, zested and juiced
- 2 inch knob of ginger root, grated
- Kosher salt
- ⅓ cup candied (NOT crystallized) ginger, chopped
- 1 tablespoon maple syrup (optional)
Instructions:
- Heat a medium saucepan over medium high heat. Combine figs, rum, orange juice and zest, grated ginger, and a pinch of salt. Stir to combine and bring to a boil. Once boiling, reduce heat to medium low. Simmer for 10 minutes, and then stir in candied ginger. Simmer for another 10 to 15 minutes or until liquid has reduced and compote has thickened to a jam-like consistency then remove from heat.
- Taste for sweetness, if it isn’t sweet enough, you can stir in a tablespoon of maple syrup. Once it tastes sweet enough for you, allow compote to cool for a few minutes before serving.
- Store in an airtight container in the refrigerator.
