The combination of pears and figs in this compote is not only seasonal, but the flavours and textures divine. A huge array of flavours can be added to a compote, which is any fruit simply cooked ...

brown sugar and red wine in a pan on medium heat until the red wine has been reduced to a syrup consistency and the figs are cooked through. Cook the legs in an oven at 180 degrees for 5 minutes. 5.

Serve the ricotta chilled or at room temperature with toasted baguette slices and the figs, tapenade and compote. Make Ahead: The tapenade and fruit compote can be refrigerated separately for 2 weeks.