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