Ingredients

Method

• 2 pods star anise
• 1 cup muscadel
• 8 fresh figs, peeled
• 3 bulbs fennel, washed and thinly sliced
• 4 ripe pears, halved and thinly sliced
• 500 g Gorgonzola (allow each person to cut their own cheese from the bigger piece)

Method

Ingredients

In a small, deep saucepan, simmer the star anise in the muscadel for 10 minutes, then add the figs.
Heat through for 5 minutes.
Remove the star anise and process the figs in a blender to make a thick coulis.
Add a little more muscadel if necessary.
Serve drizzled over sliced fennel and pear.
Add as much Gorgonzola as you like.