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 cheese, like our city goat cheese or cream cheese. Artisanal Manchego cheese 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 good butter.