Dried Fig Compote
2 pounds dried black mission figs, stemmed and quartered
¼ cup bourbon
8 whole cardamom pods, lightly crushed
Peel of 1 lemon, plus ½ cup freshly squeezed lemon juice
2 Tablespoons raw honey
Place figs, bourbon and 4 cups boiling water in a large, heatproof bowl; cover surface with a plate to submerge figs. Let sit until figs are plump, about 1 hour; set aside.
Heat cardamom pods in a saucepan over medium-high heat until fragrant, about 5 minutes. Add figs with their soaking liquid, salt, lemon peel, and juice.
Bring to a boil and cook, stirring often, until mixture has thickened, 20-25 minutes.
Divide finished compote into prepared half pint jars, apply clean lids and rings and place in an oven, heated to 180 degrees and turned off immediately before adding jars.
Let stand in closed oven overnight. Voila! These will last on the pantry shelf for 8 months.