Chocolate Pudding with Spiced Port and Figs

Ingredients

• 1 ½ cup ruby port (you can also use tawny, or Banyuls)
• 2 star anise pods, each broken into about six pieces
• 1 teaspoon lightly crushed fennel seeds
• 2 three-inch pieces of orange peel
• ½ cup brown sugar (or more or less, to taste) (See note below.)
• 2 tablespoons + 1 teaspoon of corn starch
• 1/8 teaspoon salt
• ¼ cup cold whole milk
• 6 – 8 small dried black Mission figs, each cut into four slices
• 4 – 8 ounces semi-sweet or dark baking chocolate
• 1 ¼ cup half-and-half
• 1 tablespoon good vanilla extract
• 2 teaspoons cold unsalted butter, cut into small bits (but only if you are serving the pudding shortly after making it)
• 1/4 - 1/2 cup mascarpone or whipped cream (measured after whipping) (optional)

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