1. Use a vegetable peeler to remove strips of zest from 1 orange. Bring a small saucepan of water to a boil. Add the zest and boil for 2 minutes. Drain in a sieve, then immediately rinse under cold water until cool. Cut the zest lengthwise into fine slivers.

2. Squeeze the juice of the zested orange into a small saucepan. Bring to a boil, then stir in the apricots, dates, and figs. Remove from heat and let stand for 5 minutes.

3. Squeeze the juice from the remaining orange. In a deep skillet, heat the honey over medium heat until pale caramel in color. Add the orange juice, stir well, and bring to a boil. Add the dried fruit mixture and simmer for 5-6 minutes.

4. Add the cumin, saffron, vinegar, and orange zest. Mix well and transfer to a bowl. Serve warm or at room temperature with toasts.