Indulge in this luscious and sweet coconut-caramelized peach fig compote. Sweet peaches and fresh figs roasted in coconut oil, naturally sweetened with honey, and seasoned with fresh lemon, coconut flakes, and earthy cinnamon.
Here in Sardinia there is an abundance of fig trees spread out among private properties as well as lining the streets throughout the majestic countryside. We are so lucky to have some fresh fig trees on our property and so we take full advantage of the delicious fruit that peaks in maturity towards the end of our vacation. My son loves figs and he also loves to help pick fresh figs from the tree in our garden. While we usually indulge in these sweet fruits in their natural state, freshly picked from the tree, we also love the aroma and flavour when they’re cooked.
For this recipe I tossed some freshly picked figs with sliced organic peaches, buttery coconut oil, raw honey, tart lemon juice, and earthy cinnamon. The combination of flavours and textures in this compote make for a delicious, yet healthy snack or dessert to serve to the kids. The serving options for this healthy compote are endless;
Serve to baby, mashed or pureed
Spread on toast or serve on top of waffles or pancakes.
Mix into oatmeal or add to a fruit and yogurt parfait.
Use as a filling for dessert crepes.
Puree and use a substitute for sugar in baked goods.
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
Coconut Caramelized Peach Fig Compote
: 1 cup
: 5-10 min
: 10 min
Indulge in this luscious and sweet coconut-caramelized peach fig compote. Sweet peaches and fresh figs roasted in coconut oil, naturally sweetened with honey, and seasoned with fresh lemon, coconut flakes, and earthy cinnamon. Here in Sardinia there is an abundance of fig trees spread out among private properties as well as lining the streets throughout the majestic …
2 tbs. raw honey, maple syrup or sweetener of choice
1 tsp. unsweetened coconut flakes (optional)
zest of 1/2 lemon
1/4 tsp. cinnamon
Rinse the figs under cool water and gently wipe them dry with a clean kitchen towel. Although the skin of the fig is edible (and packed with fiber) you do not have to peel the fig before eating it however if you dislike the texture of the skin you can remove it by simply twisting off the stem by gently twisting them off with your fingers. Peel the figs from the top of the fig down to the bottom stem then discard the skin. Cut off the stem with a sharp knife so that only the flesh of the fig remains. Peel the peaches then slice thinly.
In a medium frying pan, heat the coconut oil and honey on medium heat for about 2 minutes or until lightly bubbling. Add the peaches and figs and sauté for 5-7 minutes, stirring until the fruit is fully coated and the juices turn into a thick syrup. Remove from the heat then garnish with the fresh lemon zest and coconut flakes.