Dried Cherry Compote with Shortbread and Mascarpone

Preheat the oven to 350°. In a medium bowl, whisk the flour with the sugar, salt and anise seeds. Using a pastry cutter or two knives, cut in the butter until it resembles coarse meal. Using a fork, blend in the egg yolk. Gather the dough together and transfer it to a baking sheet. Press it to form a 6-inch round that's 1 inch thick. Using the blunt edge of a knife, mark 8 wedges.

Bake the shortbread for about 35 minutes, until the dough is pale brown around the edge. While the shortbread is still warm, using a serrated knife, cut it into 8 wedges. Let cool to room temperature.

In a small saucepan, simmer the wine with the sugar until the sugar is dissolved. Add the dried sour cherries, cover and simmer until they're plump, about 4 minutes. Let cool.

Dollop the mascarpone into bowls. Spoon the cherry compote on top and serve with the shortbread.