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Rugelach with Chocolate Fig Compote

 

Chocolate Fig Compote

fig compote inspired by “Good to the Grain” by Kim Boyce

Prep Time:10 minutes
Cook time:10 minutes

1/2 pound dried figs
3 tablespoons unsalted butter
3 tablespoons dark brown sugar
3 tablespoons honey
Pinch salt
1/4 cup semi-sweet chocolate, chopped or in chip form

1. Reconstitute the figs by simmering them in water for 2 to 3 minutes. Remove to a plate and allow to cool. Remove the stems and chop coarsely.

2. Heat the remaining ingredients in a medium, oven-proof pan (such as a cast iron skillet) over medium-high until bubbly, stirring frequently.

3. Preheat the broiler.

4. Add the figs to the butter mixture and stir well to coat.

5. Place the pan under broiler and cook for about 5 minutes. Stir once or twice during that time to keep the figs from burning. Remove the compote to a bowl and stir in the chocolate until melted. Allow the mixture to cool to room temp before using in the rugelach.