Fig Jam with Camembert and Pistachios

Wash the figs and cut them into small pieces with their skin (set aside 2-3 figs for decoration). Place the fig pieces together with the sugar, lemon juice, and spices (cinnamon, ginger, cloves, star anise) in a pot.

Simmer over low heat for 12–15 minutes until the figs are soft and fall apart. Remove the whole spices (cloves and star anise) and purée the mixture until smooth. Let it cool in the refrigerator.

Cut the Camembert lengthwise and spread with the cooled jam. Place the top half back on and cut the cheese into triangles.