Put the dried fruit, apple juice, tea, star anise and cinnamon stick in a small saucepan and bring to the boil. Remove the pan from the heat and set aside for 20 minutes.
Mix together the butter and cinnamon and spread half over 1 side of each slice of bread. Put the bread on a foil-lined baking sheet under a preheated hot grill and cook for 1–2 minutes until golden. Repeat with the other side.
Serve the toast with the cooled compôte and a scoop of vanilla ice cream.