If fruit is to be kept for any
time, they have to be preserved to
stay in perfect condition. For this
compote of figs, use heat-resistant
canning jars that have a rubber
seal, and wash and sterilize the
jars before use. Most fruits with a
reasonably firm texture can be
substituted for the figs. Pears and
peaches work very well. Like figs,
they need to be poached until
tender. Cherries can be made into
compote without poaching. The
flavor of the syrup can be tailored
to your own taste by adding, say,
preserved ginger to syrup for pears
or vanilla to syrup for cherries.
