Smoked fig leaves are my absolute favorite seasoning, and something I make in large quantities each summer while in proximity to my family's giant turkey fig tree. I pick them, wash them, and then smoke them briefly on the barbecue with a mix of hickory and maple woodchips. The flavor is something unlike any other–in part sweet, in part musky, in party woodsy–adding a wonderful depth to whatever it accompanies. Together with sweet-tangy blue damson plums and a hint of a light summer pinot, this is my most layered fruit butter offering this season.

100% vegan&gluten free.