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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.
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