Coarsely chop the dried figs and dried apples, then place them in a bowl. Cover the chopped fruit with 1 1/2 to 2 cups of warm filtered water and let it sit for 20-25 minutes, allowing the fruit to soften. After soaking, drain the fruit well, making sure to reserve the soaking liquid for later use.

Place the softened figs and apples (from Step 1) into a food processor. Add the finely grated orange zest, sea salt, and fresh whey. Process the mixture until a smooth paste forms, adding a teaspoon or two of the reserved soaking water as needed to help the mixture come together. I like to pulse the processor at intervals to ensure a nice, even texture.

Transfer the fruit paste (from Step 2) into a pint-sized mason jar, pressing down firmly to eliminate any air pockets while leaving at least 1 inch of headspace at the top. Cover the paste with at least 1/2 inch of the reserved soaking liquid from earlier, then seal the jar tightly. Set the jar aside at room temperature for 1-2 days to allow fermentation to occur.

After fermenting for 1-2 days, stir the raw honey and ground cinnamon into the fruit butter. Taste and adjust honey to your preference—it can be mild or more pronounced depending on your liking. Store the jar in the refrigerator, where the fruit butter will keep for 6-8 weeks. For a more aromatic finish, I like to sprinkle a little extra cinnamon on top before serving.