Midweek Delicacy: Greek Yogurt with Coffee Fig Compote Breakfast

Fig Compote BreakfastThis dish was born out of a craving for a healthy desert. After eating my fill with family this past weekend, I was still craving something sweet. What we had I knew would send me over the edge. My grandmother offered coffee to help with digestion. The hunger for something sweet that wouldn’t expand in my stomach and leave me feeling with guilt kept me thinking.

Figs are very nutritional having natural sugars, high in fiber, and important minerals such a potassium. My grandmother’s coffee inspired me towards doing a compote. Vanilla and coffee bring out a wonderful flavor from the figs. The Greek yogurt is a good fit because of its thickness. Granola rounds out this healthy breakfast making this a great start to the day. Careful you will feel an extra step in your stride from the coffee.

Happy eating friends!

Ingrid

Fig Compote IngredientsIngredients:

Serves 4


1 1/4 cup fresh brewed Coffee
7 oz. pkg. dried Mission Figs, stems removed and figs quartered (or 12 Fresh Figs)
1/4 c. Honey (preferably clear local honey)
1 Vanilla pod bean or 1/2 teaspoon Vanilla Extract
1 Cinnamon stick or 1/2 teaspoon Cinnamon powder
1/8 teaspoon Cardamom powder or 1 whole Cardamom (optional)
1/8 teaspoon Whole Cloves (optional)
1/8 teaspoon Nutmeg (optional)
1 teaspoon orange zest (optional)
24oz Traditional Plain Greek Yogurt
1/4 cup Granola

Preparation:IMG_0514

  1. In a medium-sized saucepan, combine the coffee, figs, honey, spices and orange zest.
  2. Split the vanilla pod lengthways and scrape the seeds into the pan. Add the vanilla pod, then bring to a rapid boil and cook until reduced 3/4 cup
  3. Reduce heat and simmer covered for 20 minutes.
  4. With a slotted spoon, remove figs from pan and set aside.
  5. Simmer liquid an additional 5 minutes, uncovered, over medium heat until reduced and syrupy.
  6. Combine figs and syrup and allow to cool to room temperature on the counter. Be sure to remove the vanilla bean, cloves and any other whole seasons you may have put in. Then cover and refrigerate until ready to serve.
  7. Serve over one 2-3 medium spoonfuls of Greek yogurt. Add granola.

Tip: Change it up, use slightly under-ripe fresh figs.

Tip: If you want to keep this a desert substitute the yogurt with vanilla ice cream. Still add the granola for some extra crunch.Fig Compote

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