Last week I got some dried organic figs from the CSA. These were beautiful pleasing in all manners – could feel the little bit of fuzz from the skin, good chew factor, and popping crunch like fruity caviar; a subtle sweetness to round it all out. Thinking about the similarity in texture to caviar – like a membrillo paste – scraping out the luscious inside, adding a tish of lemon juice and sherry to loosen it all up and then what…? Looking for your ideas. Please comment.