WHEATLESSNESS
FRESH FIG, APPLE COMPOTE
(Scroll down for recipe)


The first figs of the season!
​
I am constantly looking for ways to make desserts that don't require baking (I don't like to bake) and don't use refined sugar. This recipe which I created, is basically an elevated, deconstructed fruit pie, especially if you add the cookie.
​
I bake the fruit as opposed to cooking it in a sauce pan so it retains its form...I didn't want apple, fig sauce. Roasting the rosemary mellows its flavor and is a surprising accent to the fruit.
​
Years ago, I had lemon, black pepper ice cream in Napa Valley. I was blown away. I have brought that flavor to the whipped cream only here using pink peppercorns which are a bit milder.
​
Summer is here, enjoy the fig, for alas its flesh is but fleeting.
​
​
​
Ingredients
​
-
8-19 fresh figs, stems removed and quartered
-
2 Honey Crisp apples, Granny Smith or a combination
-
2-3 tbsp lightly salted butter
-
2 tbsp honey
-
Splash of Calvados or other brandy
-
2-3 sprigs fresh rosemary
-
heavy cream
-
splash of cassis liqueur
-
pink pepper corns, crushed
-
lemon zest
-
almond flour butter cookies (optional)
Heat oven to 375F.
​
Melt butter in pan large enough to hold fruit. Add honey and Calvados. Add apple and coat with mixture.
​
Spread apples in oven proof pan. Place rosemary sprigs on top.
Cook for about 20 min - ½ hour or until apples begin to soften and turn a little brown. Remove rosemary, it should be crisp. Set aside.
​
Add figs to apples and coat with juices. Cook for another 15 min or so until figs begin to carmelize and apples are soft and slightly. Transfer fruit to a bowl along with pan juices. Allow to cool.
​
Whip heavy cream until stiff. Add cassis and whip again briefly until regains stiffness.
​
To serve:
Spoon fruit into dishes. Top with whipped cream. Sprinkle with some roasted rosemary, lemon zest and pink peppercorns. Serve with cookie.
​
​
​
​
​
​