18.5.11

Green Fig Compote - Doce de Figo




Staying at my parent’s house has being wonderful.  Although my adorable new life in US, it is a privilege to eat my mother’s food again, especially those traditional and regional recipes. After the marolo candies, today I will share with you, my dear readers, Green Fig Compote. This is a classical sweet from Minas Gerais State made with green figs and sugar syrup. 



As figs are very fragile and also has a short "shelf life" (about a week), it is customary to find them in the dehydrated form. In Arabic, Turkish and Greek cuisine, for example, there are a plethora of sweets made with dried figs. But here in Minas we prefer to make compotes. Cooking fresh fruit with water and sugar is a tradition inherited from the colonization times.  But this tradition was also adapted for tropical fruits as cashew and green papaya. Fresh or dried, figs have many fibers, so it helps in intestinal function and enhances the feeling of satiety. They are also a source of potassium, which makes it perfect for those who likes sports and physical activities. 





My mother is an expert in fruit compotes, such as guava, papaya, pumpkin and orange peel compotes.  They are absolutely luscious! The biggest difference between those compotes and fig compote is the cooking process. The figs are not cook in boiling water with sugar, as the other ones. First, the figs are cooked just in pure water for one day, and then, only on the second day, the sugar is added.  To get intense green figs, you have to use a cooper pan; otherwise the figs will get a yellowish green color. The taste will not change if you use another pan, but for me they look more appetizing when they are intense green. Green fig compote is very good by itself or with whipped cream.




Green Fig Compote

2 pounds fresh green figs 
2 pounds sugar 
water 


Wash figs in warm water and lightly rub each one with a cloth or knife. Cut into 4 wedges and let the edges attached. In a cooper pan over medium heat boil in water about 15 minutes and change the water. Repeat this processe during 1 hour or until the figs are cooked. This time the figs will be yellowish green.  Remove from heat and let stand overnight, at room temperature.


On the second day, change the water and let figs boiling about 15 minutes. The figs will change the color to intense green.  Change the water and add sugar. Cook until it becomes thick syrup. Cool the figs in the fridge. Arrange the figs on serving plates, drizzle the sugar syrup over them, and garnish with whipped cream.




10 comments:

  1. Ai Lu, seu blog fica mais divino a cada post! AMOOOO!! Dá vontade de entrar dentro do computador e cair direto aí na tua casa!! :)
    Maravilhoso!! Bjs

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  2. Looks delicious and your photos are beautiful!

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  3. Sounds and looks delicious. I've got to try this out when fig season gets here.

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  4. Luciana, que saudade dos doces brasileiros, suas fotos me deram agua na boca.

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  5. Yum! And I love the idea of topping these with whipped cream although they look delicious on their own. Beautiful pictures, Luciana!

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  6. Hi Luciana! I totally understand about having your mom's food when you go home.... I miss my mom's cooking too, and I always enjoy eating her food when I go back to Japan. Your mom seems like a great cook and you are lucky learning a lot of things from her. :-) Great photos and you are naturally talented, if you didn't have any photography background (sorry I am not sure about your background).

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  7. Oh wow, I just saw green figs at the market and didn't buy them because I didn't know what to do with them! I figured they just weren't ripe yet... I will definitely get them next week and try your recipe! Beautiful photos.

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  8. Beautiful photos! And your compote looks great too!

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  9. Aii, minha mae vai amar a receitinha lu!
    Bjoks!

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