In a small saucepan sprinkle gelatin over water and let stand a few minutes to soften.

Heat gelatin mixture over low heat until gelatin is dissolved, then set aside.

In a medium saucepan bring half and half, milk and sugar just to a boil over moderate heat, stirring frequently. Pour milk mixture into gelatin mixture and add vanilla.

Divide among eight 1/2-cup ramekins or glasses and cool to room temperature. Chill at least 4 hours or until set.

Set figs inside of a medium pot so they are snug. Add bourbon, sugar, orange zest, cloves, allspice and cinnamon. Bring to a simmer and cook for 5 minutes. Remove from heat and let figs cool in the liquid to room temp.

Remove figs and set aside. Once cooled, cut in quarters, or if very large into eighths.

Over moderately high heat, reduce liquid until thick and syrupy. Cool to room temperature.

Pour cooled syrup on top of panna cotta and top with figs.