Once I saw Fix Me a Snack’s recipe for Date Butter, I knew I had to try it with figs. I decided not to let the fact that fig season isn’t until fall stop me, so I tried using dried figs. Let me just say dried figs are not recommended for making fig butter.
My husband, the primary fig aficianado in our household, said I should try using the figs he had frozen last fall. We have figs in the freezer?! I had to dig through a lot of stuff to find that bag of figs, but eventually – success! I defrosted the figs, threw them in a pan, covered them with water and turned on the heat. Once the mixture was a good consistency, I buzzed it up in my food processor instead of straining it like Fix Me a Snack did with her dates. Straining yielded nothing for me except a dirty strainer.
This fig butter is very good and has no added sugar (unlike most of the fig preserves you can buy around here). I don’t think my frozen figs were the best ones from last year’s crop and I can’t wait to try this recipe again when I have figs fresh from our tree. The riper the figs, the tastier the fig butter will be, I’m sure.
This recipe has no Fat or Cholesterol and only a trace of Sodium. It is also a good source of Fiber.
My technique is a little different from Fix Me a Snack’s, but I credit her with the inspiration for this recipe.
- 24 fresh figs, stems removed
- (Don't worry too much about actual measurements here, I just included a number so I could calculate nutritional information.)
- Place figs in a medium saucepan and cover them with water. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the mixture has thickened. Stir occasionally.
- Once the mixture is a nice consistency, remove from heat and let it cool slightly. Process in a food processor until smooth. Store in refrigerator.