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November in California means a second bumper crop of delicious, sticky, fresh-from-the-tree figs! When I saw the sidewalk in front of our house becoming littered with a few of these overripe beauties, I knew it was time to pull out the ladder, get picking, and get cooking. Once picked, ripe figs won’t keep more than a day or two, so eat your fill, then try out this simple, no-canning-skills-needed recipe for preserves!
To celebrate our mild (even at the end of November!) Mediterranean climate, I decided to pair the figs with a few decidedly Italian ingredients. Made with ACADÉMIE’s berry-rich Blend #3 and a smattering of licorice-y anise seeds, walnuts and citrus zest, this lightly sweet spread is easy to make and a wonderful way to put extra fruit to good use!
