Autumn Fig Jam with Camembert and Pistachios

Wash the figs and cut them into small pieces with their skin. Place them in a saucepan with the sugar, lemon juice, and spices (cinnamon, ginger, cloves, star anise).

Simmer on low heat for 12–15 minutes until the figs soften and begin to break down. Remove the whole spices (cloves, star anise), then blend the mixture smooth with an immersion blender. Pour into a jar and let it cool completely in the refrigerator.

Cut the Camembert cheeses in half lengthwise and spread with the cooled fig jam. Replace the top of the cheese and cut into triangles. Sprinkle with coarsely chopped pistachios and garnish with fresh fig slices.