Make the syrup:

1. Cut the ginger into several slices.
2. Combine the sugar, water, cinnamon stick, vanilla bean, star anise, and the ginger in a pot and bring to a simmer over high heat.
3. Cover with a lid, lower heat to medium, and simmer for 15 minutes.
4. In the meantime, prepare the fruit.

For the Fruit:

1. Wash all fruit.
2. Score the tip end of the peaches/nectarines with a small x. Bring a small pot of water to boil and submerge them in the boiling water for 10 seconds. 
3. Take them out of the pot and dunk into cold water. Let it sit a couple minutes to cool. Peel the peaches, starting where you made the X, and then cut the fruit into halves (or quarters if very large) and remove the seeds. Set aside.
4. Cut the plums into halves and remove the seeds. Set aside.
5. Peel the pears then cut the pears in half and then scoop out the seeds. I used a tomato corer so it looks neat but you can also use a paring knife. Next, trim the base and cut out the inner stem. Set aside in a bowl of water. (Prepare the pears last so they do not oxidize). 
6. Bring the syrup to a simmer over medium high heat. Add the pears, cover with the lid, and lower the heat to medium. 
7. Simmer the pears gently for 10-12 minutes until you can slip a knife tip easily into the pear. Add the peaches, plums, and figs, and replace the lid.
8. Simmer for an additional 5-7 minutes until the fruit is fully cooked and tender. Cool the fruit in the syrup until it is room temperature and then refrigerate.
9. Serve cold with yogurt, sour cream, or some ice cream.