1.Heat a large cast iron skillet over medium heat, add half the bacon and cook until brown, remove and drain on paper towel 2.Carefully drain the grease out of the pan 3.Repeat with the rest of the bacon but reserve at least 2 tablespoons of bacon grease 4.Add shallots, garlic, figs, and peaches to the bacon grease pan and cook until onions are translucent - about 5 minutes 5.Add chili powder, ginger, and mustard and cook another 1-2 minutes 6.Add bourbon and maple syrup and increase the heat to medium high, scrape up any brown bits and bring to a boil 7.Add vinegar and brown sugar and bring to a boil again 8.Add reserved bacon back to the pan 9.Reduce heat to low and cook until liquid looks like a thick glaze - about 10-15 minutes 10.Remove from heat, cool until warm, and transfer to a food processor 11.Pulse mixture several times until it resembles a chunky jam or reaches a texture according to personal preferences