Ingredients
1 cup Dried Figs, Stems Removed
1- 1/2 cup Pressed Apple Juice
2 Tablespoons Sugar
1 Tablespoon Triple Sec (optional, Can Replace With Orange Juice)
Method
Sources
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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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.