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

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.