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Fig Compote.jpg

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.


  • 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.


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