I'm sure you've seen our fruit trivia series already, but just in case you haven't, here are some links to help you catch up!
I'm sure you're wondering, why revisit these now?
The answer lies in the new recipe I'd like to share today.
Today is all about cooking with apples and figs, and just the recipe alone is perfect for your next newsletter, presentation, cooking demonstration, or email blast. But when paired with fun facts about the key ingredients?
Why then the possibilities are endless!
Here's the recipe. Let me know what you do with it!
Apple Fig Compote
Serving Size: 1 cup
- 2 apples, cored and sliced thin
- 1 cup blueberries or cranberries
- 1 cup sliced fresh figs
- Juice of one orange and one lemon
- 1 tsp apple pie spice
- 2 tablespoons toasted pecan halves
- Place the fruit in a large pie or tart pan. Bake for 45 minutes at 375 degrees.
- Cool for a few moments and then stir lightly.
- Place on dessert plates and top with toasted pecans.
- Serve hot, immediately.
- You can also use this compote to top oatmeal or stir into nonfat plain yogurt.
- Feel free to substitute pears, cranberries, raspberries, or any other fruit you like.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.