We have one old fig tree on our property which is still producing wonderful fruit. Fresh figs are a delicious treat whether enjoyed  straight from the tree or cooked in foil on the barbecue.   Last February, just prior to leaving for Canada to attend my daughter's wedding,  I spent an afternoon preserving the abundant harvest in heavy syrup.  
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As this year's figs are fattening on the ends of the branches, we are down to our last jar of preserves in the cupboard.  Today I took a few from the final jar and mashed them with onions, a bit of red pepper and capers to make a fig confit for our grilled salmon.   The Greeks used to feed figs to athletes prior to Olympic events, to boost speed and stamina. Since the fig is 50% natural sugar, this would be the equivalent of eating a power bar before a marathon.  

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We paired the salmon menu with Rama Caida Sidra Demi-Sec as an alternative to wine.  Rama Caida cider is made right here in our neighbourhood by the Martinez family, who founded the company in 1949.   Their bodega produces a line of non-alcoholic sparkling fruit drinks as well as artesanal wines and cider.  The demi-sec is made from local apples and pears and is a bubbly, refreshing, citrusy beverage.   

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A bottle of Rama Caida cider can be purchased for 4.73 pesos at Vea supermarket.