Unsweetened Fig Butter Recipes

UNSWEETENED FIG BUTTER

Unsweetened Fig Butter image

Use dried figs and your Instant Pot® to create this luscious, date-sweetened fig butter. One of the things I now love, just as much as I hated as a kid, are figs. So of course, I set out to make my own naturally sweet fig butter. It's thick, it's sweet, and it's jam-packed with crunch in every bite. And 2 out of my 3 kids 100% agree. The third child helped me make it and can't be convinced that the dates aren't big bugs.

Provided by chefcatie

Categories Jams and Jellies

Time 30m

Yield 8

Number Of Ingredients 3

Ingredients

15 dried figs
2 large pitted dates
water to cover

Steps:

Place figs and dates into a multi-functional pressure cooker (such as Instant Pot®). Add enough water to cover. Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Spoon figs and dates from the pot, pressing gently on them using another spoon to drain their liquid back into the pot. Place figs and dates into a food processor. Pulse until smooth, scraping down the bowl as needed.
Transfer fig butter to an airtight container and store in the refrigerator.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 4.9 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 5.8 mg, Sugar 23.4 g

FIG AND WALNUT TRUFFLES

Fig and Walnut Truffles image

Provided by Eleanor Moscatel

Yield Makes 36

Number Of Ingredients 8

Ingredients

3/4 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons light corn syrup
12 ounces semisweet chocolate (such as Baker's), chopped
1 tablespoon Cognac or other brandy
2/3 cup chopped dried Calimyrna figs
2/3 cup chopped toasted walnuts
Unsweetened cocoa powder

Steps:

Heat cream, unsalted butter and corn syrup in heavy medium saucepan over medium heat until just boiling, stirring occasionally. Remove saucepan from heat, add semisweet chocolate to cream mixture and stir until chocolate melts and mixture is smooth. Mix in Cognac. Add figs and walnuts and blend well. Spoon mixture into 8x8-inch glass dish with 2-inch-high sides. Cover and refrigerate until mixture is firm enough to handle, about 1 hour.
Cut chocolate mixture into 36 squares. Roll each square by hand to form round. Dust rounds lightly with cocoa. Place truffles in foil-lined dish. Cover and chill until firm, at least 4 hours. (Can be prepared 4 days ahead.)

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