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
- 8 ounces Fresh figs, cleaned & diced any variety will do.
- 1/4 cup sugar do not use sugar substitutes
- 1/4 cup bourbon
- 1/4 cup white balsamic vinegar traditional balsamic will also work
- 1 tablespoon fresh squeezed lemon juice
- zest from 1 orange
- pinch of salt
- Combine all ingredients into a sauce pan. Bring to a boil, then reduce heat to a simmer. Simmer until liquid is reduced by one half, and mixture is thick (about 30 minutes). Cool before serving.