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.
- 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.