Courtesy of Eugenia Bone, author of Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods
Note from Eugenia: "I've adapted this recipe from my book, which calls for dried figs, for Texas readers because you guys are blessed with fresh summer figs."
"It took having my first child, Carson, to appreciate just how much damned time and work my mother invested in raising me. So in a show of empathy and gratitude, every year for years I gave her a flat of figs, her favorite fruit, on my birthday. Somehow, her love of figs was transferred to me, and now I can't wait for them to come in. I love to eat fresh figs in pressed focaccia sandwiches with prosciutto, or after dinner with nuts and Gorgonzola cheese. For post-season garnishes and snacking, I preserve fresh figs in a light simple syrup."
For 4 Person(s)