Serve this simple dessert in wine stems or sherbet glasses. Prepare the fig mixture up to 2 days ahead; cover and chill. Whip the cream at the last minute so it will remain fluffy. Sprinkle with grated lemon rind for extra zip.
3 cups dried figs, halved (about 1 pound)
2 cups port or other sweet red wine
1/2 cup dry red wine
1/2 cup packed brown sugar
1 teaspoon grated orange rind
6 whole cloves
1 whole star anise
1 (3-inch) cinnamon stick
1/2 cup whipping cream
1/2 cup slivered almonds, toasted
How to Make It
Combine first 8 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer over low heat 40 minutes. Cover and chill. Discard cloves, star anise, and cinnamon stick.
Place whipping cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Top fig mixture with whipped cream and toasted almonds.