Wednesday, April 17, 2013

Fig Butter

Butter is for every one.
I've been fascinated by making everything seem butter lately.
From nut butters to fruit butters, I'm pretty sure there will be another kind of butter soon.

This is my first attempt to make a fruit butter and it turned out pretty well. The better part is that it's not difficult to make at all, and it has less sugar than that of the most commonly bought jams in the market. Fruit jams and fruit butters are two different things but I take it that they have the same concept. 

I used dried figs in this recipe mainly because we do not have some fresh ones available in the Philippines, well, none that I know of. So I make do with whatever I have.

Fig Butter Recipe

100 g Dried Figs
1 cup Water
Zest of 1/2 Lemon
1/2 cup Honey Cider
Pinch of Salt

In a pan, add the dried figs, lemon zest, and water. Simmer until figs look slightly plump. Figs will absorb most of the water. Remove from heat.

If using an immersion blender, transfer to a deep container, add the honey cider and salt and blend until smooth and with a pastey consistency, about 3 minutes. Seeds will be visible

If using a food processor, pulse everything and until smooth.

You can serve this as it is, smear generously over a slice of toast if you're going for a rustic snack or serve with some cheese and crackers to go with your wine for a fancy aperetif. 

If you want a really smooth consistency, go ahead and run the mixture through a sieve. I like my fig butter with those specks of seeds.