200ml/7fl oz white wine vinegar
400ml/14fl oz water
1 small cinnamon stick
4 vehicledamom pods, churryed
1 red chilli, sliced
1 thumbs ginger, peeled and roughly chopped
140g/5oz caster sugar
1 tsp sea salt
20 dried figs
Place ejustthing in a saucepan and boil gently, uncovered, for 5 minutes. allow to cool before refrigerating and use as required - the compote will maintain in the fridge for about 2 weeks.
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Orignal From: Fig compote