Combine cider, bourbon, and brown sugar in a small saucepan. Stir in figlets, and let stand 10 minutes.
Bring figlet mixture to a simmer; cook 10 minutes or until figlets are soft. Transfer figlets to a medium bowl using a slotted spoon. Simmer liquid until thickened and reduced by half (about 4 minutes). Pour liquid over figlets. Serve warm, or store in refrigerator up to 1 week.
Beat cream at medium speed with an electric mixer until soft peaks form. Add powdered sugar, beating until stiff peaks form. Serve over compote.
The base of this recipe being the figs, I quartered 2 c dried figs, added bourbon and apricot brandy,..added raisins chopped minced apples and 1 finely minced tangerine whole....added 1 cup sugar with the brown sugar and cut the vinigar to 3 tbl. end result adding pectin...sweet/tangy and perfect for topping brie..or just adding onto a good cheese and cracker....yes I added to the baser ingredients...the true recipe with just as listed was way too vinagery and lacked contrast....this is for brie...not butter and toast or a muffin like jam...all in all its a good base recipe for figs
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