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Fig Butter

MicheleMichele

The scone recipe requires only half the amount of fig butter made here, so reserve the remaining spread for your morning toast--or use all the fig butter at once by doubling the scone recipe.


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servings:
Makes 2 cups

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Fig Butter photo Save this recipe 2
servings:
Makes 2 cups

Ingredients

  • 1/2 cup / 2.5 oz / 70 g sugar
  • 2 whole cloves
  • 1 star anise
  • 1 cup / 240 ml red wine
  • 1/2 cup / 120 ml port
  • 12 ounces / 340 g dried Black Mission figs, stems removed
  • 1/4 teaspoon cinnamon
  • 4 ounces / 113g unsalted butter, softened
  • salt to taste (hs: suggestion)
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directions

  • 1

    1. To poach the figs, measure 1/4 cup / 60 ml water and the sugar into a small heavy-bottomed saucepan. Stir the mixture together with a wooden spoon, incorporating the sugar without splashing it up the sides. If crystals do get on the sides of the pot, use a clean pastry brush dipped in water to wipe them off. (The goal is to prevent the syrup from crystallizing.) Add the cloves and star anise.

  • 2

    2. Bring the mixture to a boil over a medium flame and cook for 7 to 10 minutes, until the syrup is amber-colored. For even coloring, the flame should not come up around the outside of the pot.

  • 3

    3. Add the red wine, port, figs, and cinnamon, standing back a bit, as the syrup is hot. Don’t panic when the syrup hardens; this is the normal reaction when liquids are added to hot sugar. Continue cooking the mixture over a medium flame for 2 minutes, until the sugar and wine blend.

  • 4

    4. Reduce the flame to low and simmer for 30 minutes, stirring occasionally. The figs will burble quietly as they are jostled together by the flame; they are ready when the wine has reduced by half. Remove the pan from the stove and cool to room temperature.

  • 5

    5. Fish out the star anise and cloves. Pour the cooled figs, with their liquid, into a food processor and purée until smooth, about 1 minute. Add the softened butter to the fig paste and process until smooth. (HS note: At this point I folded in a few big pinches of salt as well).

  • 6

    The fig butter can be spread right onto the buckwheat scone dough or stored in the refrigerator for up to 1 month. If it is refrigerated, bring it to room temperature before using.


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