In a large skillet over low heat, warm the ghee and spices. Stir to coat the spices in the ghee, and let them blossom for about 1 minute (until fragrant). Watch as the ground spices burn easily.
Add the blueberries, blackberries, and figs to the pan. Stir to coat in the spices and ghee. Cook over medium heat for about 6 minutes, or until the fruit starts to reduce and create a syrup.
Remove from heat, stir in the lemon juice, and add a pinch of sea salt as desired. This compote is delicious stirred into oatmeal or other warm grains, spread on toast (mash it a bit with a fork, and add a drizzle of honey), or on its own as a light, agni-friendly summer meal.
