Autumn Fig Jam with Camembert and Pistachios

Wash the figs and cut them into small pieces, including the skin. Place them in a pot with the sugar, lemon juice, and spices (cinnamon, ginger, cloves, star anise). 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. Pour into a jar and let cool completely in the refrigerator. (The jam will keep for 5–7 days refrigerated).

Halve the Camembert horizontally and generously spread the cooled fig jam on the cut surfaces. Place the top half back on and cut the cheese into decorative triangles. Sprinkle with chopped pistachios and garnish with the remaining fresh fig wedges.