Fig Butter

From Mississippi Chef Robert St John

This recipe should be made and stored in your refrigerator. Never be without it. At my house - in case of fire- I'm grabbing the wife, the kids, a few family photos, the dog, and the container of fig butter in the fridge. To me, nothing tastes better when spread on homemade biscuits, toast or croissants. It goes fast!!

Ingredients:

1 1/2 cups preserved figs 

1 teaspoon of vanilla

1/8 teaspoon of cinnamon

Pinch of nutmeg

1/4 cup unsalted butter, softened

Directions:

Place half of the preserved figs, spices, vanilla in a food processor. Puree until smooth. Add the remaining figs and pulse 6-7 times, just enough to slightly break up the whole figs.

Store in an airtight container in the refrigerator.