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1
Combine 3 cups water and the sugar in a medium saucepan; heat to a boil, stirring, to dissolve the sugar.
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2
Add the cinnamon, star anise, clove, cardamom, bay leaf, and lemon zest.
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3
Cook, covered, over medium heat for 5 minutes.
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4
Add the figs and cook, covered, over medium-low heat until they are plumped, about 45 minutes.
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5
Transfer the figs and the syrup (there should be about 1 1/2 cups) to a bowl and refrigerate until very cold.
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6
This can be prepared 1 or more days ahead.
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7
Drain the cold poached figs, reserving the syrup.
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8
Heat the syrup in a medium saucepan to a boil, and boil, uncovered, over medium heat until reduced to about 1 cup.
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9
Refrigerate until chilled.
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10
(See Step 8: If you prefer to garnish with confectioners sugar, skip this reduction and reserve the syrup for another use.)
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11
Blot the figs dry on a folded kitchen towel.
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12
Using a small paring knife, cut a half-circle flap in the bottom of each fig.
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13
With your fingertip, press the soft interior of the fig to make a space for the pistachios.
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14
Stuff about 1 teaspoon of the coarsely chopped pistachios into each fig; replace the flap.
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15
Preheat the oven to 350F.
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16
Lightly butter a 12-cup muffin pan.
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17
Melt the butter in a small saucepan over low heat or in the microwave.
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18
Let it stand until the white solids have settled.
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19
Pour off and reserve the clear (clarified) butter.
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20
Discard the solids.
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21
Unwrap the phyllo and remove 8 sheets.
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22
Using a ruler, cut the stack of phyllo sheets into six 5-inch squares.
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23
Rewrap the remainder and reserve it for other use.
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24
Keep the cut phyllo covered with a dampened kitchen towel so it wont dry out.
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25
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.
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26
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.
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27
Place the purse in a muffin cup.
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28
Gently separate the phyllo corners to make flower petals, allowing the stem of the dried fig to be visible.
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29
Brush the edges of the phyllo with a little butter so they will turn golden as they bake.
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30
Sprinkle the phyllo petals with about 1/2 teaspoon of the finely chopped pistachios.
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31
Repeat with the remaining phyllo and figs to make 12 flowers.
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32
Bake until the phyllo is golden, 12 to 15 minutes.
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33
Cool slightly in the muffin tins and then use a thin spatula to carefully transfer them to a wire rack to cool.
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34
Serve each flower on a shallow pool of the reserved chilled spiced syrup.
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35
Or for a less formal dessert, omit the syrup and simply sprinkle the flowers with confectioners sugar.
