fresh fig spread
2 pints very ripe mission figs (about 20 figs)
1/8 cup filtered water
juice of one half fresh lemon
1/8 tsp. sucanat or brown sugar
1/8 tsp. maple syrup (i used blis maple syrup infused with tahitian vanilla bean, an artisanal syrup you can order from here)
Add all ingredients to food processor and process until a thick purée is formed. add more water if a thinner texture is desired. serving idea: after dinner, offer with crusty bread or crispy flatbread, bleu cheese, honey and walnuts.
sweeteners may be omitted.
makes about 1-1/2 cups.
photo credit: california fig advisory board.