In medium saucepan, place dried fruit, orange zest, water, orange juice concentrate, maple syrup, and cinnamon stick. Tie star anise and peppercorns in small muslin bag and add to saucepan. Bring everything to a gentle boil. Reduce heat and cover, leaving lid slightly ajar; simmer for about 1 hour, or until flavors have amalgamated. Add a little more water if needed. Remove from heat and set aside to cool. Remove cinnamon stick and muslin bag with other spices. Place compote in container and, once cooled, cover and refrigerate. Compote can be refrigerated for up to 2 weeks.