Directions

1. Tie the cinnamon sticks and cloves in a cheesecloth bag.
2. Cut the ends off the oranges and lemon (do not peel). Cut them in half crosswise on a cutting board, lay the cut face down and slice very thinly, discarding seeds.
3. Transfer citrus and resulting juice to a medium-sized saucepot and add just enough water to cover.
4. Place the bag of cinnamon and cloves in the pot and simmer over medium heat until citrus peel is tender, about 30 minutes.
5. Drain in a colander and reserve the fruit, discard the cinnamon and cloves.
6. Combine the apples, water, figs and citrus in a large stockpot and bring to a boil over medium heat.
7. Reduce the heat to low-medium and simmer until the apples are just tender, about 10 minutes.
8. Stir in the sugars, increase heat to medium and bring to a rapid boil.
9. Cook, stirring constantly, until the mixture thickens, about 15 minutes.
10. You may want to wear gloves because the mixture will be bubbly and very hot and may pop up onto your hands.
11. Remove from heat and keep stirring for a few minutes as the fruit cools slightly.
12. The compote is best served warm or at room temperature. Ladle into individual serving dishes and top with yogurt or make a stellar table presentation by layering compote and yogurt in a trifle bowl.