Cranberry Fig Conserves with Brie

2/3 cups packed brown sugar

1/4 cup brandy

1 lemon

1 bag cranberries, picked over (3 cups)

8 oz dried figs, stems trimmed and each cut into 8 pieces

1 jalapeno chile with seeds, chopped

1 wheel (6-7 inches) ripe Brie cheese or one 1 pound wedge

1 loaf French bread, sliced

In 2 quart saucepan, heat sugar, brandy, and 2/3 cup water to boiling over

high heat; boil 2 minutes. Meanwhile, from lemon, grate 1 tsp peel and

squeeze 2 tbsp juice. Add cranberries, figs, jalapeno and lemon peel and juice

to saucepan; heat to boiling, stirring frequently. Reduce heat to medium and cook,

uncovered, 5 minutes or until most cranberries pop and mixture thickens slightly,

stirring occasionally. Cover and refrigerate at least 3 hours or up to 1 week before

serving; remove Brie and conserve from refrigerator; let stand a room temperature

to warm slightly. To serve, spoon some conserve over Brie if you like; serve with bread.