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We got figs in at a restaurant I cook at this past week. We have fig ravioli on our seared scallop app (with frisse, radiccio, butternut puree, and reduced port), a fresh fig salad with fig vin (and mesclun, candied pinenuts, fried onions, and goat cheese mousse), and bruleed figs on our whipped chocolate dessert (with mint sorbet). Fun product, and, for us anyway, insect free.

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