Black Mission Figs
{one of the great, more commonly available varieties}
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Fresh figs embody the essence of summer. Dripping with lush sweetness, they’re nature’s candy. Eaten out of hand, broiled, grilled, poached in an aromatic syrup, or whirled into floral vanilla ice cream, this is one fruit I can’t get enough of. In all of their glorious varieties, whether black skinned or chartreuse green, figs are highly perishable. Store them in a single layer with space between them. Buy just what you can eat within a day. But, if you have thrown caution to the winds and bought too many at one time, capture every bit of their aroma and texture in a quick jam. Boil them down in a heavy saucepan over high heat with sugar and some thin slivers of fresh lemon zest with just enough water so that they don’t burn. Then refrigerate the result in glass jars to spread on the morning toast.
