California Fig and Pear Compote with Brie

California Fig and Pear Compote with Brie

SERVINGS:  serves 6


  • 1 cup tawny port or other sweet red wine
  • 1 package (8 oz) California Dried Figs
  • 2 red Bartlett or Anjou pears
  • 6 slices (1/2 oz each) Brie (or other soft cheeses such as Teleme or Camembert)


  1. Combine port and figs in small saucepan. Cook, covered, over low heat for 45 minutes or until tender. 
  2. Remove from heat. Let stand 20 minutes. 
  3. Meanwhile peel, core and slice pears into 12 slices each. 
  4. Arrange 4 pear slices on each of 6 dessert plates; top each serving with 1 slice of cheese. Divide fig compote and spoon evenly onto plates. 
Recipe courtesy of