I’m going to keep this post pretty short and sweet — make this fig butter. Think apple butter, but with more depth of flavor, more subtle caramelization and little seeds that pop and crunch between your teeth.
The butter itself is vegan, paleo, and gluten-free, though if you’re paleo, it might be harder to find things to spread it on. For those of you so inclined, imagine this on a sandwich with brie, arugula and prosciutto, the brie melting out the sides and the sweetness of the fig butter contrasting with the salty prosciutto and peppery greens. You could stir this into oatmeal, breakfast quinoa, yogurt. You could spread this on apple slices and call it a day. Or you could spread it on a cinnamon-raisin bagel and pretty much have the best day ever.
It doesn’t much matter what you do with it, so long as you make it. I’m probably going to work on a paleo Fig Newtons recipe sometime this week, but that’s only if I don’t gobble up the whole jar of fig butter on my own first. It’s irresistible.
This recipe was inspired by seeing the fig butter at Trader Joe’s in Boise earlier this month, my first stop at a Trader Joe’s in at least four years. You can’t imagine how magical that place is until you’ve lived for a long period of time in a town that isn’t sure what miso or yellow curry paste are and where the least expensive almond butter is $8.99 a jar.
I resisted the urge to buy a jar of the stuff there, thinking that I would simply make it at home. A quick search revealed this recipe on Eat Your Heart Out, which I modified pretty heavily. It took longer than I expected, but it was so worth it.
What would you do with a jar full of fig butter?
- 1 1/2 cups dried figs, stems removed
- 1 1/2 cups apple juice (all natural)
- 1 Tbsp balsamic vinegar
- Place figs in a medium saucepan. Cover with apple juice and let soak for 15 minutes. Add balsamic vinegar and bring to a boil over medium heat. Turn heat to low and let simmer for 20 to 25 minutes, or until figs are very tender and hydrated.
- Process in food processor until smooth or use an immersion blender to puree. Spread on anything your heart desires, or eat it out of the jar with a spoon.
- This would also make a good condiment for a pork dish, I think! Or try whisking some of it with more balsamic vinegar and olive oil for an easy fruit vinaigrette.