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Soak. Simmer. Puree. Chill. Oh so easy.
Place figs in a medium saucepan. Cover with apple juice; allow to soak for 15 minutes.
Add sugar and triple sec; stir to combine. Bring mixture to a boil over medium heat, then reduce heat and allow to simmer for 20-25 minutes. Then remove pan from heat and allow figs to cool.
Puree mixture in a blender or food processor until smooth. The butter may seem a little runny at first, but once it chills it will thicken up considerably.
Fig butter will last, stored in an airtight container in the refrigerator, for at least a week and probably closer to 10 days.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!