- ¾ cup sugar
- One 3-inch cinnamon stick
- 1 star anise pod
- 1 whole clove
- 1 cardamom pod
- 1 bay leaf
- 1 strip lemon zest, ½ × 2 inches
- 12 large dried Calimyrna figs, stems left intact
- ¼ cup coarsely chopped unsalted skinned pistachios, plus ½ cup finely chopped
- 6 tablespoons (¾ stick) unsalted butter
- One 16-ounce package frozen phyllo dough, thawed in the refrigerator
- Confectioners sugar, optional
- Combine 3 cups water and the sugar in a medium saucepan; heat to a boil, stirring, to dissolve the sugar. Add the cinnamon, star anise, clove, cardamom, bay leaf, and lemon zest. Cook, covered, over medium heat for 5 minutes. Add the figs and cook, covered, over medium-low heat until they are plumped, about 45 minutes. Transfer the figs and the syrup (there should be about 1½ cups) to a bowl and refrigerate until very cold. This can be prepared 1 or more days ahead.
- Drain the cold poached figs, reserving the syrup. Heat the syrup in a medium saucepan to a boil, and boil, uncovered, over medium heat until reduced to about 1 cup. Refrigerate until chilled. (See Step 8: If you prefer to garnish with confectioners’ sugar, skip this reduction and reserve the syrup for another use.)
- Blot the figs dry on a folded kitchen towel. Using a small paring knife, cut a half-circle flap in the bottom of each fig. With your fingertip, press the soft interior of the fig to make a space for the pistachios. Stuff about 1 teaspoon of the coarsely chopped pistachios into each fig; replace the flap.
- Preheat the oven to 350°F. Lightly butter a 12-cup muffin pan.
- Melt the butter in a small saucepan over low heat or in the microwave. Let it stand until the white solids have settled. Pour off and reserve the clear (clarified) butter. Discard the solids.
- Unwrap the phyllo and remove 8 sheets. Using a ruler, cut the stack of phyllo sheets into six 5-inch squares. Rewrap the remainder and reserve it for other use. Keep the cut phyllo covered with a dampened kitchen towel so it won’t dry out. Working with four 5-inch squares at a time, brush each one with clarified butter and then restack them, alternating the corners of the squares to create a flower-like pattern. Place one of the pistachio-stuffed figs upright in the center, loosely gather up the edges, and gently pinch the phyllo around the stem of the fig to resemble a drawstring purse. Place the “purse” in a muffin cup. Gently separate the phyllo corners to make “flower petals,” allowing the stem of the dried fig to be visible. Brush the edges of the phyllo with a little butter so they will turn golden as they bake. Sprinkle the phyllo petals with about ½ teaspoon of the finely chopped pistachios. Repeat with the remaining phyllo and figs to make 12 “flowers.”
- Bake until the phyllo is golden, 12 to 15 minutes. Cool slightly in the muffin tins and then use a thin spatula to carefully transfer them to a wire rack to cool.
- Serve each flower on a shallow pool of the reserved chilled spiced syrup. Or for a less formal dessert, omit the syrup and simply sprinkle the “flowers” with confectioners’ sugar.