Fresh figs are sometimes hard to find, and have a fairly short season. But when we find them, we grab as much as we can get to create some of our favorite dishes, condiments, drink components, etc. that will last months.
We took a few boxes to make a fig simple syrup that we use for making our Wintertime version of a Manhattan (substitute the fig simple syrup for the sweet vermouth). Then, instead of fig in our bourbon, we reversed it – putting bourbon in our fig. Here’s a recipe that got rave reviews from our group of tasters.
Fig Bourbon Compote
If you are working with dried figs instead of fresh, add an additional 1/2 tablespoon of lemon juice.