Summer is ending and the mornings are already cooler, alerting those who awaken early enough that fall is right around the corner. While we may miss the heirloom tomatoes and superior fruits and veggies that abandon us in cooler months, we can be excited for the heart-warming braised meats, stews, and heavier dishes we haven’t enjoyed since last season. Before we jump into lamb shanks and pot roasts, however, we wanted to pay a last homage to summer by taking a final fling with her season-end bounty.

Figs are one such treasure. If you don’t take advantage now you may regret it until next August. Whole Foods has been displaying some beauties, but they will tax your wallet a buck a clip. Super H and other ethnic stores are great for bargain hunters who don’t mind a few bruised or smaller fruits. Unlike most fruits, figs do not ripen once they are picked, so it’s important that you select those at their peak when purchasing. Don’t avoid the fruits with small tears in the skin at their base, these are usually the sweetest. Figs also decline in flavor rapidly, so use them as soon as possible after purchasing.

Europeans serve fresh figs at room temperature or warm, never chilled. Traditional accompaniments include cheese, nuts or smoked meats as a first course. DCist thinks this is the best way to go. For an outstanding dish slice your figs in halves and drizzle them with your best olive oil before broiling them only long enough to make them sizzle (over cooking will result in sweet piles of mush). Top with fresh goat cheese or prosciutto and drizzle with the same balsamic vinegar reduction we used for our steak tartare. Grab a bottle of white, relax and enjoy. For a quick 10 or so minutes labor your belly will certainly thank you.