Our fig tree has changed a lot in the last month.  We missed a couple of frosts by a hair, and the tree could clearly tell that its growing time was limited.  So it began ripening up figs right and left, holding back some water and turning the skins more purple in the process.

I actually prefer the taste of these late fall figs --- they're less watery, so the flavors are already concentrated even before I cut them in half and roast them in the toaster oven.  But I had to tweak my roasting technique.  Waiting until I hear juices sizzle in the pan will now result in burnt figs, so I instead roast until the tops begin to look dry.

Yes, we're still obsessed.  No, I still can't imagine ever having enough homegrown figs.  Our weekly quarts of fall raspberries are nearly as good, though.