2 cups red wine
1 cup sugar
Tied in cheesecloth:
1 piece cinnamon stick, 1″ long
4 star anise
4 cardamom pods
2 whole cloves
6 large navel oranges, peeled, pith removed and halved lengthwise
12 dried figs, halved
1/3 cup walnuts, hazelnuts or pistachios, chopped
Combine the wine, sugar and bouquet garni in a saucepan large enough to contain the oranges and figs in a single layer. Bring to a simmer, covered, over moderate heat. Add the figs and simmer for 5 minutes. Add the oranges and turn them for 3 to 4 minutes, turning them so they cook evenly. Turn the heat off and let the oranges and figs cool in the syrup. Remove fruit to a serving bowl. Reduce the syrup by half and let cool. Discard bouquet garni and spoon syrup over figs and oranges. Garnish with walnuts or pistachios if you wish.
Yields 6 servings.