Gorgonzola, pear and fennel salad with fig, star anise and muscadel coulis

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.