Flavorful Apple and Fig Compote

There’s something special about combining fruits in a way that brings out their natural sweetness. When figs are in season, I always grab a few extra to make this apple and fig compote. It’s become one of those recipes I keep coming back to, especially during fall when the local orchards are bursting with fresh apples.

I love how this compote fills my kitchen with warm, cozy aromas while it simmers away on the stove. The best part? It’s so easy to make that I often prepare a batch while I’m already in the kitchen doing other things. Just a few stirs here and there while the fruits slowly cook down together.

Whether you spread it on morning toast, swirl it into yogurt, or serve it alongside a cheese board, this compote is one of those simple recipes that makes everyday meals feel a little more special. And trust me, once you try making it at home, you’ll wonder why you ever bought the store-bought stuff.

What Kind of Apples Should I Use?

While this recipe calls for Honey Crisp apples, you’ve got plenty of options that will work beautifully in this compote. Honey Crisp apples are a great choice because they hold their shape when cooked and offer a nice balance of sweet and tart flavors. If you can’t find Honey Crisp, try Pink Lady, Braeburn, or Jonagold apples – they all have similar characteristics and won’t turn to mush during cooking. For the best results, pick apples that feel firm and heavy for their size, with no soft spots or bruising. Just keep in mind that super-soft varieties like Red Delicious aren’t the best choice here, as they’ll break down too much during cooking and won’t give you those nice chunks of apple in your final compote.

Options for Substitutions

This cozy compote recipe is pretty adaptable – here’s what you can switch up:

• Honey Crisp apples: While Honey Crisp apples give a nice sweet-tart balance, you can use Gala, Fuji, or Pink Lady apples too. Just avoid Red Delicious as they tend to get mushy.
• Dried figs: No figs? Try dried dates, prunes, or even dried apricots. Each will bring its own unique sweetness, but the cooking time might need to be adjusted slightly – dried dates and prunes usually soften faster than figs.
• Vietnamese cinnamon: Regular Ceylon cinnamon works fine here, or try a mix of regular cinnamon with a tiny pinch of nutmeg for extra warmth.
• Apple cider: You can use apple juice instead, or even water in a pinch. For extra flavor, try pear juice or white grape juice.
• Cornstarch: Arrowroot powder works as a 1:1 replacement, or use 2 tablespoons of flour mixed with cold water if that’s what you have.
• Maple syrup: Since this is optional anyway, you can skip it or use honey, agave nectar, or brown sugar to taste if you want that extra sweetness.

Watch Out for These Mistakes While Cooking

The biggest challenge when making apple and fig compote is getting the texture right – cutting your apples into inconsistent sizes will lead to some pieces turning mushy while others remain too firm, so aim for uniform 1-inch chunks.

A common error is adding all the apple cider at once, which can make the compote too watery; instead, reserve some to mix with the cornstarch later for the perfect thickness.

When cooking the figs, avoid stirring too frequently as this can break them down too much – gentle, occasional stirring is all you need to prevent sticking while maintaining their shape.

For the best flavor development, don’t rush the cooking process – letting the mixture simmer slowly allows the natural sugars to caramelize and the spices to fully infuse, though be careful not to let it cook so long that the apples completely lose their structure.

What to Serve With Apple Fig Compote?

This sweet and fruity compote is super versatile and works great as a topping for all sorts of breakfast and dessert dishes. Spoon it over vanilla ice cream or yogurt for an easy breakfast or dessert, or serve it alongside pancakes and waffles for a fancy weekend brunch. The mixture of apples and figs also pairs really well with cheese boards – try it next to some sharp cheddar or creamy brie with crackers. For a simple dessert, you can warm it up and serve it over pound cake or plain cheesecake, letting the fruit mixture be the star of the show.

Storage Instructions

Keep Fresh: This yummy apple and fig compote will stay good in the fridge for up to a week when kept in an airtight container. The flavors actually get even better after a day or two as they mingle together! It’s perfect for spooning over your morning yogurt or oatmeal throughout the week.

Preserve: If you want to make a bigger batch, you can can this compote using proper sterilized jars and water bath canning methods. When properly sealed and processed, it’ll keep for up to 6 months in a cool, dark place. Just make sure to check for proper sealing before storing.

Freeze: This compote freezes really well! Pour it into freezer-safe containers or heavy-duty freezer bags, leaving a bit of headspace for expansion, and it’ll keep for up to 3 months. When you’re ready to use it, just thaw overnight in the fridge – it’ll be just as tasty as when you first made it.

Preparation Time	15-20 minutes
Cooking Time	2-5 minutes
Total Time	20-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 10-15 g
• Fat: 5-10 g
• Carbohydrates: 400-450 g

Ingredients

• 4 lb honeycrisp apples
• 1 1/2 cups dried figs (see note for variety)
• 1 tsp ground cinnamon, preferably vietnamese or saigon
• 1 tsp vanilla extract
• Pinch kosher salt
• 4 tbsp apple cider, divided
• 2 tsp cornstarch
• 1 to 2 tbsp maple syrup, optional

Step 1: Prepare the Apples and Figs

• 4 lb honeycrisp apples
• 1 1/2 cups dried figs (see note for variety)

Peel, core, and dice all the apples, then place them directly into the pressure cooker pot.

Using kitchen shears or a sharp knife, cut the dried figs into small pieces and put them on top of the diced apples.

This prep will help everything cook evenly in the next steps.

Step 2: Add Spices and Liquid

• 1 tsp ground cinnamon, preferably Vietnamese or Saigon
• 1 tsp vanilla extract
• pinch kosher salt
• 2 tbsp apple cider

Sprinkle the ground cinnamon, vanilla extract, and a pinch of kosher salt over the apples and figs.

Pour in 2 tablespoons of the apple cider.

At this stage, do not stir; just layer the ingredients as they are in the pot.

Step 3: Pressure Cook the Fruit Mixture

Secure the lid of the pressure cooker and ensure the release knob is set to the sealed position.

Cook the mixture at high pressure for 1 minute.

When cooking is complete, perform a quick release to safely let out the steam and open the lid.

Step 4: Thicken the Mixture with Cornstarch Slurry

• 2 tsp cornstarch
• 2 tbsp apple cider (remaining)
• 1 to 2 tbsp maple syrup, optional

In a small bowl, combine the cornstarch with the remaining 2 tablespoons of apple cider to make a smooth slurry.

Activate the saute function on your pressure cooker and bring the cooked apple and fig mixture to a light simmer.

Stir in the cornstarch slurry and cook, stirring gently, until the mixture is thickened, about 1 minute.

For extra flavor, you can drizzle in 1 to 2 tablespoons of maple syrup at this stage if desired—I like to add just a bit for a subtle caramel sweetness.

Step 5: Serve and Store

The apple and fig compote can be eaten hot, at room temperature, or chilled from the refrigerator.

It reheats perfectly in the microwave and can be stored in the refrigerator for up to 5 days.

I find that letting it chill overnight deepens the flavors even more.