1. Combine cider, bourbon, and brown sugar in a small saucepan. Stir in figlets, and let stand 10 minutes.
2. 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.
3. Beat cream at medium speed with an electric mixer until soft peaks form. Add powdered sugar, beating until stiff peaks form. Serve over compote.