I made a fig compote appetizer for a party a couple weeks ago. The compote was mediocre, but it may only be because I had to transport and assemble the ingredients on a warm May day.
Using this Martha recipe, make sure to simmer the red wine double the time indicated.
I had an abundance of leftover figs to use up, so the following weekend Chasen improvised with a pizza recipe adding figs, caramelized onions, ricotta, mozzarella and roasted garlic. I'm not sure if I loved it because the figs added a sweetness to the pizza (I'm a slave to my sweet tooth) or if it was just an amazing combination of ingredients, but it's become my new favorite pizza!
I managed to use the remaining figs in a dessert last night. They were chopped and sauteed for about 10 minutes in brown sugar and served them over vanilla ice cream with a dribble of honey. Yum.
