Should you find yourself with one perfect but solitary fresh fig here is an excellent recipe for it. An instant jam of garnet hue with, perhaps, a flavour from the past.
If the almonds have bitter skins blanch them by covering with cold water in a small pan. Bring to the boil, pour off the hot water and replace with cold. Peel away the brown skins and discard.
Pound the nuts in a mortar until finely crushed, and then work in the quartered fig and the honey. Or simply chop the almonds in a processor or blender. Add the fig and honey and process to a purée, but don’t make it too smooth.
Spread the jam on very fresh bread or toast and serve.
© 1987 Geraldene Holt. All rights reserved.