A great recipe using a tragically underrated spice for sweet things: Star Anise. Its warm, licorice-y flavor can be controversial, but it pairs perfectly with the subtle earthy, sweet notes of plums and sunny tones from orange. This dish is crave-worthy in its complexity and simplicity. I prefer to make this with dark purple oblong plums, Zwetschgen, as the German-speakers would say. My favorite variety around here is Stanley. They're at the markets and groceries right now, so don't wait. They don purply-blue skins over green-yellow flesh. The pits pop right out.