Combine the zest, wine, sugar, cinnamon, and star anise in a small sauce pan. Bring the mixture to a boil and then turn the heat off and let the ingredients steep for a couple of hours, or up to overnight.Trim the figs and cut them in half lengthwise. lay them in as close to single layer, cut side down in the bottom of a large saute pan. Strain the Lambrusco mixture over the figs. Don’t worry if it does not cover them completely. Discard the solids. Bring the mixture to a simmer and cook, undisturbed until the figs are softened somewhat, about 4 minutes. Using a spoon carefully flip each fig over, basting it with the liquid; cook and additional 2 or 3 minutes.
Transfer the figs to six low-sided serving bowls. Strain the seeds from the remaining liquid and then return it to the pan and simmer until it is reduced to a syrupy cocnsistency. About 10 minutes.
Place a scoop of ice cream to each bowl and add the thickened sauce while it is still hot. The ice cream will melt making for a luscious end of summer dessert.
