Peppery Fig and Cider Compote

Ingredients

• 8 ounces dried Mission figs, stemmed
• 1 1/2 cups unfiltered apple cider
• 1/4 cup sugar
• 3 (2-inch) strips orange zest
• 1 Turkish or 1/2 California bay leaf
• 1 teaspoon black peppercorns, crushed
• Accompaniment: Fresh Ricotta

Directions

1. Cut figs into 1-inch pieces. Boil cider with figs and remaining ingredients, uncovered, until it is slightly syrupy and figs are plump, about 20 minutes. Serve warm or at room temperature.