By Chef Eli Kirshtein of Solo ^[1]

1 bottle red wine
¼ cup dried figs, cut in a small dice
¼ cup Apples, cut in a small dice
¼ cup Sates, cut in a small dice
¼ cup Marcona almonds
1 stick cinnamon
1 star anise
1 bay leaf
¼ cup sugar

Heat wine in a saucepan over medium heat. Add cinnamon, star anise, bay leaf, and sugar. Lower to simmer and reduce wine by half.
Strain out the spices.Add the figs, apples, dates, and almonds and reduce by half again.