Spain has been cultivating figs since the Moors brought them over during their Invasion in 711 A.D. These figs differ from the Turkish variety seen planted in backyards or set up like a blockade in Whole Foods. These are Pajarero Figs, a smaller, about the size of a quarter, thin skin variety that is much sweeter. These figs are hand-harvested at peak ripeness once a year and set out to dry before slathered in a mixture of PX Sherry and a touch of cane sugar. The Sherry syrup is rich but not cloying and is perfectly sweet with mouth-watering acidity. The syrup can be used on its own as a drizzle over cheese, plain yogurt, or warmed up in a pan and poured over desserts like ice cream and panna cotta. The figs are juicy and have a satisfying tender texture and a sweet burst of freshness. The sherry easily seeps into the flesh of the fruit but does not overwhelm, complementing the sweetness and flavor of the figs as the layers of flavor flow over the palate to a long brilliant finish. Eat them whole, halved, or quartered on a slice of sharp blue cheese like Valedon for a natural pairing or chop them up to make chutney and spread it on toast points with zippy goat cheese. Sherry is the obvious pairing, those that have an older bottle of Toro Albala at home would find the two made for each other, but a Blanc de Noirs Champagne is also a brilliant choice.