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This is a simple, yet luxurious compote featuring fresh figs. We used Black Mission figs for this recipe, but you could also try it with Brown Turkey or Calimyrna. Figs are incredibly healthy and full of fiber and important minerals, such as iron. Actually, what we think of as one fruit, is actually millions of tiny little fruits (each miniscule pulp inside is actually a little fruit in and of its own). This healthy spread is great for a myriad of settings, so take a look at the serving suggestions below.
The cooking time is about 30 minutes start to finish.

2 tablespoons olive oil
1 small shallot, thinly sliced horizontally
2 cups fresh figs, quartered
1/4 cup water
pinch of salt
pinch of ground cumin
1 star anise
1 scant tablespoon organic honey

Heat up the olive oil in a small saucepan. Add the shallot and cook them slowly until they cook through, then gain color and caramelize.
Add the figs to the pan and stir with a wooden spoon. Pour in the water and seasonings and keep cooking until the figs soften and start to break down. Make sure to keep stirring so that the fruit does not get stuck in the pan.
Cook until the water is gone and the mixture has broken down and melded together into a compote.
Stir in the honey and cook for a few more minutes. Remove from the heat and season to taste. Remove the anise and serve.
Makes about 1 cup.

Serving Ideas:
Serve over slices of fresh mozzarella di bufala (pictured above).
Serve on crackers with fine cheeses, such as manchego, idiazabal, and asiago.
Serve on crackers with smoked bluefish.
Use as a spread on sandwiches with coldcuts.
Eat with yogurt for a light dessert.