Olive and Fig Stew
- Poach fresh figs in orange juice and red wine reduction with star anise.
- Heat oil in a pan and add chopped garlic, onions and tomatoes.
- Add sliced olives, capers and poached figs and cook in a low flame.
- Adjust seasonings (season salt, pepper) and add fine herbs, parsley and cook till its set
- Place a ring in the plate and serve, take the ring out.
- Add garnish of olives and fresh herbs.