Blood Orange Compote With Star Anise

From San Francisco Chronicle & SFGate.com. "One of my neighbors in Provence introduced me to this simple little dessert, which makes a light conclusion to a hearty winter meal. Serve the compote with biscotti or other cookies for dipping."

• Ready In: 2 hrs 10 mins
• Serves: 8

Ingredients

• 8  blood oranges
• 1  cup water
• 1  cup sugar
• 3  pieces star anise
• 1⁄4 cup creme de cassis (optional)

Directions

1. Set aside the zest from 6 oranges.
2. Peel & remove the white pith from all oranges; remove the seeds & cut the oranges into generous 1/4" thick slices. Arrange them in layers in a shallow serving bowl.
3. In a heavy-bottomed saucepan over medium heat, combine the water & sugar; heat & stir often until the sugar dissolves, about 5 minute Add zest of about 5 1/2 oranges (reserving the remaining for garnish) & star anise; reduce the heat to low & simmer, uncovered, until thick syrup has formed & the flavors have blended, about 1 hours (If not using creme de cassis, cook syrum about 45 min until thin).
4. Remove the pan from the heat & discard the zest; stir in the creme de cassis. Pour the hot syrup over the oranges; cover & let stand at room temperature at least 1 hr & up to 12. If serving later, cover & refrigerate.
5. To serve, julienne the remaining zest & sprinkl it over the top of the oranges.