Fig Compote, Arab style
Recipe courtesy of the [[https://www.wsj.com/articles/cheat-sheet-how-smart-chefs-use-spices-to-make-summer-recipes-even-better-f15cc858?reflink=integratedwebview_share|Wall Street Journal]]

==== Ingredients ====

  * 1 pound figs of any variety, quartered and stems removed
  * ½ cup granulated sugar
  * 1 teaspoon lemon juice
  * 4 tablespoons water
  * ½ teaspoon ground aniseed
  * ¼ teaspoon cinnamon
  * A pinch of salt
  * 3 tablespoons sesame seeds, toasted
  * 3 tablespoons coarsely chopped walnut pieces, toasted
  * Yogurt, cottage cheese, ricotta or vanilla ice cream, for serving

==== Directions ====

  * In a small saucepan over medium heat, combine figs, sugar, lemon juice and water. Bring to a boil for a minute or two, stirring occasionally. Lower heat to a simmer, add spices and salt, and continue to cook, stirring periodically, until figs have visibly softened and changed color, 15-20 minutes.
  * Remove saucepan from heat, add sesame seeds and walnuts, and stir to combine. Set aside to cool slightly before serving.
  * To serve, place your chosen dairy (or non-dairy) base in small bowls and top with the compote. Leftovers will keep for 3-5 days in an airtight container in the refrigerator.