by Augusto Tocci

This is a recipe for fig preserves that was given to me by a friend who is a nun at a convent in Tuscany.

It calls for the use of extremely ripe figs. Slice the figs in half lengthwise and place half a walnut between the two halves. Place the walnut-filled fruit in hermetically-sealed jars. Continue filling the jars as so, dusting each layer of figs with a spoonful of sugar and a few strip of lemon rind.

Once the jars are filled, add a drop of water, close and sterilize the jars in boiling water for at least 30 minutes.