Delicous Fig Butter Recipe

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I have a weakness. Figs. I can’t get enough of them. I make Fig Soap, Fig Bread, sandwitches (Fig and Goat Cheese on a Pita bread), Fig Butter and naturally I also will also eat them straight from the tree until I make my tongue hurt. Black Mission and Brown Turkey Figs are amoung my favorite varieties of the ones that I have tried. My scope of taste is limited since there are more than 700 varieties worldwide. A fig technically isn’t a fruit. Its an inverted flower but since it resembles at fruit, it is referred to as a fruit by convention. I really shouldn’t know all that. But what can I say…I like figs.

• 8 Ripe Figs Stems Removed and Chopped (What size you ask? Who cares! Use what you have. Want it more “Figgy” throw another in)
• 1/2 Cup plus 2 Tablesspoons Butter (Room Temperature)
• 1 Tablespoon Brown Sugar
• 1 Teaspoon Vanilla Extract
• 2 Dashes of Spice*

*You can use Pumpkin Pie Spice, Allspice, Cinnamon, Cloves, Nutmeg, or any other combination of spices (or none at all) if you prefer. I usually figure it out as I go. I’ve even added a teaspoon of Pumpkin Pie Puree (I used homemade).

Throw everything in your blender (a food processor would work much better if you have one. I dont). Stop the blender and scrap down the sides so it blends it together completely.

Another Variation is Cream Cheese…
Everything is the same as above except swap out 1/2 cup of butter for Cream Cheese (yes, leave the 2 tablespoons of butter in). The softer Cream Cheese in the containers is much easier to mix than the block of Cream Cheese.

Both are absolutely fantastic on bagels, toast, muffins or whatever else you like.

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