I love figs - they have slowly become progressively more uncommon in the American diet; I suspect because they are tender & do not transport well when fresh & have limited commercial value. In our area there are old fig trees in almost every back or side yard but few people eat them - such a shame. They used to be so important that folks would cook little pear shaped cherry tomatoes in sugar syrup & then pack in sugar for winter use as fig substitutes. Figs are very nutritious - high in manganese, magnesium, copper, potassium & vitamin K... and delicious to boot! This recipe calls for the ability to grind the dried figs to get the right texture. This will be my first foray into using my Electrolux for grinding. Oh, the recipe says it makes "several dozen" - i'm gonna guess and say 3 dozen but that's a guess until I make it.