Combine wine, water, sugar, vanilla bean, and cinnamon. Bring to a gentle boil and add the figs. Cook gently for 20 to 30 minutes until very tender. Remove vanilla bean (save for another use, if you wish.) Scoop out ice cream into pretty shallow bowls and top with a spoonful of the warm compote. Sprinkle with cookie crumbs.
Yield: 2 servings