Figs have always been one of my favorite fruits…and not only in Newton form. Great fig preserves should taste like freshly plucked from the tree fruit, and this one hits the spot with some small pieces of walnut to enhance the experience. Rich, sweet, musty and lustily spreadable this confit is great with fresh goat cheese, like our city goat or cream cheese. Manchego would be better for the addition as well. Lately this confit has found a place on my morning breakfast table along with farm bread and some Vermont cultured butter.