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Fig Compote

1 quart ripe figs
3/4 cup sugar
2 cups water
1 table spoon lemon juice
2 tea spoon vanilla extract
3 table spoons Kirsch

Wash the figs, cut into lengthwise halves and set aside. Combine the next four ingredients in a2-quart saucepan. Add vanilla extract. Mix well and bring to boiling point. Simmer uncovered for 6 min. Add figs and cook for 5 min. Add Kirsch and let the figs cool in the syrup. Serve in compote cups.

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