Fig Compote & Seared Halloumi Recipe
1 lb Fresh Olympian (Purple) Figs
¼ cup Brown Sugar
1 Cinnamon Stick
1 Star Anise
1 cup Water
A squeeze of Lemon
To enjoy the Fig Compote with Halloumi:
4 slices Halloumi
½ tbsp Butter
1 tbsp Pine Nuts
In a medium saucepan, combine the figs, sugar, cinnamon stick, star anise, water and lemon juice. Cook the figs over medium heat until the syrup thickens and the figs get a glossy sheen to them.
In a frying pan, sear the Halloumi on both sides in butter until you get a golden-brown crust, then remove the Halloumi and add the pine nuts. You might need to use more butter to toast the nuts until they are golden brown.
Once your Halloum is seared and the pine nuts are toasted, add a couple of figs on top with a drizzle of honey and enjoy it as a sweet and salty dessert!
This recipe can also be made using dried figs, although the sugar content must be reduced. I also increase the water content to allow the dried figs to rehydrate properly. I sometimes add a splash of Bourbon with my dried figs to give them that extra heat and oomph in the winter.
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