Figs Poached in Spiced Red Wine with Mascarpone

In saucepan, stir together wine, sugar, water, ginger, lemon rind, cinnamon stick, star anise and peppercorns; bring to boil, stirring to dissolve sugar.

Meanwhile, pull up fig stems to elongate figs; cut stems off. Add figs to wine mixture; return to boil. Reduce heat; cover and simmer until very tender, about 40 minutes.

Using slotted spoon, transfer figs to bowl. Return wine mixture to boil; boil until reduced to 1/3 cup (75 mL), about 4 minutes. Strain through fine-mesh sieve over figs. (Make-ahead: Refrigerate in airtight container for up to 2 days. Microwave at High, stirring halfway through, until heated through, about 1 minute.)

In small bowl, stir mascarpone with cream until combined; divide among 8 dessert plates. Slit figs vertically from bottom almost all the way to top; twist open. Arrange 3 figs on each serving of mascarpone mixture; drizzle with syrup.