I know what your thinking, I haven’t put up a recipe in a long time, and I decide to come back with fig compote? Really? Well…. that’s exactly what I am doing. I’m breaking all the rules on this one.
Actually, the next full recipe I plan to post is for a certain sandwich at Cluster’s and Hops that I loved so much I had to figure out how to make it at home. In order to make the sandwich though, we first have to make fig compote to go on the sandwich. Hence, the reason this post exists.
I don’t think a lot of people have eaten figs outside of a fig newton, which is a shame because they are delicious.
Fresh Figs (1 package)
1 and 1 Tablespoon sugar
1/2 cup White Wine
2 and 1/2 Tablespoons Lemon Juice
2 Tablespoons Water
About the recipe This was the first thing I made after I invented my teriyaki sauce recipe. Although I did choose it because it was an obvious pair with the sauce, I also made it because I thought it would be a good dish to practice my plating skills with. The trick to this recipe is to cook it on a hot, flat surface. That is why I make it on a cast iron griddle. The teriyaki sauce was previously covered on my blog already. It can be found at this address: http://cooktheblog.wordpress.com/2011/08/06/recipe-teriyaki-sauce/
Until this year I had never had truffle oil. In fact, there was a time I thought truffle meant chocolate. For those of you who don’t know, a truffle is a rare mushroom that grows under the ground. The chocolate ones are supposed to look like the mushroom. Truffle oil is a taste and smell that one really can’t describe. It is something that needs to be tried at least once by everyone. There are a few places in Tallahassee that offer dishes featuring truffle oil (such as Clusters & Hops and The Wine Loft). I still haven’t had an actual truffle, they are too expensive. This dish was the first usage I came up with for truffle oil.