- 1 litre good-quality pomegranate juice
- 400 g sugar
- 3 star anise
- 12 whole figs
Place all ingredients, besides the figs, in a saucepan over a medium-low heat and bring to a simmer, stirring occasionally.
About 15 minutes after the mixture begins to simmer, tear in chunks of ripe fig and cook to a thick, syrupy consistency.
Remove from the heat and leave to cool slightly. Spoon into little jars and serve with ripe Camembert, or bottle in sterilised jars decorated with pretty ribbons.
Cook’s note: Good-quality pomegranate juice is a bit more expensive but its superior taste is well worth it.