Lemon fig

Take ripe figs, tomatoes and cut them in half, place in layers in a glass container; on each layer of fig trees put a good amount of sugar and lemon juice.

Continue like this until you finish the bowl.

Keep them for two hours at room temperature, so you get a slight fermentation of sugars that combine with the lemon, will form a very nice sauce.

Put them to cool for about an hour in the refrigerator before serving.

You can enjoy the afternoon accompanying figs with sherry or port, immediately after the first taste.