Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fig Butter
- add review
- #45220
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 package (12 ounce size) dried figs, preferably small dark type, stems removed
3 cups water
1 small lemon, sliced thin
3/4 cup packed brown sugar
directions
In 3 quart heavy saucepan over medium heat bring figs, water and lemon to boil. Reduce heat, cover and simmer 30 minutes or until figs are tender. Remove from heat; cool slightly.
Pour mixture into food processor and process until smooth, or puree half at a time in blender or with food mill. Return mixture to saucepan; add sugar and stir over low heat about 10 minutes or until of spreading consistency.
Spoon into sterilized half-pint jars. Seal with 1/4 inch thick layer melted paraffin. Store in cool dark place.
added by
ohdeer
nutrition data
31 calories, 0 grams fat, 8 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
September 23, 2011
This recipe turned out delicious, but I made some changes. First of all, I removed the lemon before processing and drained the figs. This seemed like a lot of water so I figured if I drained the figs, I could add back what liquid I needed of which I ended up adding back about half. Then I added the sugar and heated briefly to melt the sugar - Yum!