Fig and Bourbon Compote
- 1 cup apple cider
- 2/3 cup bourbon
- 1 tablespoon dark brown sugar
- 10 ounce dried Mission figlets (about 2 cups), halved
- 1/2 cup whipping cream
- 1 1/2 tablespoons powdered sugar
- 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.
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