Fig and Orange Compote

Ingredients

• 4 seedless oranges
• 2 cups sugar
• 1 cup water
• 2 tablespoons grenadine syrup
• 8 ripe figs
• 6 tablespoons Grand Marnier
• 4 sprigs fresh mint

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    616 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 147 grams carbohydrates; 7 grams dietary fiber; 139 grams sugars; 2 grams protein; 6 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Using a zester, remove the zest of one orange in long strips.
2. Using a sharp knife, carefully remove the pith from all the oranges, so the flesh is fully exposed. Slice the oranges crosswise into sections 1/4 inch thick. Remove seeds, and place the slices in a bowl.
3. Blend the sugar and water in a small saucepan. Stir well to dissolve the sugar completely. Bring the mixture to a boil, reduce heat and simmer 10 minutes or to a syrupy consistency. Remove from heat, and add grenadine syrup. Blend well. Set aside.
4. Place 4 figs snugly in a small saucepan. Pour just enough syrup over them so they are 90 percent covered. Add the strips of orange zest. Bring to a boil, cover and simmer 10 minutes. Remove and refrigerate.
5. Place the 4 cooked figs over the marinating orange slices in the bowl. Pour over the cooking liquid and 4 tablespoons of Grand Marnier. Cover with plastic wrap, and refrigerate.
6. Just before serving, slice the 4 uncooked figs lengthwise into four sections.
7. Distribute the chilled orange slices and their juices over 4 chilled plates. Lay four uncooked fig quarters over each serving, and top with a poached fig. Sprinkle with the 2 remaining tablespoons of Grand Marnier, and garnish each with a sprig of mint.

30 minutes