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Rose-scented figs with cheesecake and blood orange

Rose-scented figs

A lightly spiced, sweet and tangy fig compote with an aroma of rose petals. Complements crustless no-bake orange and rose cheesecake. Goes well with liver parfait or cheese. Delicious enough to eat straight from the jar.
Cook Time 15 mins
Course Dessert
Servings 16 servings


  • saucepan


  • 4 tablespoons water 30 ml
  • 1 tablespoon balsamic vinegar 12 ml
  • 2 strips orange peel use a vegetable peeler
  • 1 cinnamon stick
  • 1 pinch ground cardamom
  • 225 g dried figs, halved ½ pound
  • 1 tablespoon rosewater


  • Bring water, balsamic vinegar, orange peel and spices to a boil in a medium saucepan. Add the figs, cover and simmer for 10 minutes. Taste and adjust flavourings. Remove orange zest strips and cinnamon stick, and discard. Turn off the heat and stir through the rosewater. Allow to cool.



Serve with baked cheesecake as a dessert. Or with cheese or pâté for something savoury.
Keyword balsamic, best, cardamom, cinnamon, fig, fig compote, orange, rich, rose water, rosewater, spiced