Hurry cook the figs! That was the battle cry when 5 boxes of pristine figs arrived from California on Wednesday: Brown Turkey, Sierra, Kadota, and Black Mission were beautiful and ripe and ready to eat.
I made a fig and orange compote (perfect over ice cream) and our managing editor, Candace Floyd, made fig-balsamic-rosemary preserves—divine on whole wheat bread with Fontina cheese.
Here are three recipes we love using fresh fig preserves—if you don't make your own, store-bought will do just fine.
—Jill Melton, Relish Editor