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Fig Compote replaces Foie gras

8 servings

• 1/2 cup water
• 1/2 cup sugar
• 1 small stick cinnamon
• 1 tablespoon grated orange zest
• 1 teaspoon crushed fennel seeds
• 1 cup tawny port
• 8 fresh figs, halved
• 4 fresh red plums, pitted and halved

Combine the water and sugar in a saucepan over medium heat. Continually stirring, cook until the sugar is dissolved. Bring the sugar liquid to a boil. Remove from the heat and immediately add the cinnamon stick, orange zest and fennel seeds. Let stand at least 2 hours or overnight.

Pour the syrup through a strainer. Discard the cinnamon stick, zest and fennel seeds. Add the port to the syrup. Add the figs and plums 2 hours before serving. Serve the compote cold or, just before serving, warm it slightly.

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