The day before: tear the bay leaves and break the cinnamon into two
or three pieces to release the oils and perfumes. Split
the vanilla pod in half and scrape out the seeds with
the back of a knife. Mix with the star anise seeds and
the pepper, orange zest and juice, honey and sugar to
make a sauce. Cover and chill until ready to serve.
Half an hour before serving: Preheat the oven to 200C/gas 6/fan 180C. Cut the
peaches or nectarines in half and remove the stones.
Halve the figs. Put the peaches or nectarines skin-side
down in a large baking dish or a roasting tray with sides.
Pour the spicy sauce over the fruit and dot with the
butter.Roast in the oven for 10 minutes, add the figs and
baste the fruits with a large spoon.Roast for 15 minutes
more, basting at least three times, until the fruits are
tender. Serve with crème fraîche and macaroons or
amaretti biscuits to soak up all the lovely juices.