This Dame Cooks

As a kid I disliked fig Newtons.  I liked the fig filling well enough but not the cookie dough which seemed too sweet to me.  In fact fig Newtons were practically nauseating to me for 30 years or more.  It wasn’t until I had my own fig tree outside the backdoor of my Seattle cottage that I learned to love figs in a variety of compositions.  I still have not acquired a taste for fig Newtons to this day.  At any rate dried figs, sweet and sour figs, and fig butter with walnuts are just a few of the many ways I preserved the bounty of my fig tree.  

This recipe is simply made in a crock pot with just sugar, walnuts, salt, cinnamon and a squeeze of lemon juice.  The preserve is smooth with little crunchy fig seeds and the walnuts add a bit more texture  and nutty flavor.   Peeling the fresh figs will eliminate having to puree the cooked figs.   However, the skins add color and richness to the butter and a handheld puree wand works great for this chore.  A food mill or food processor will work just as well. 

This butter is delightful on a biscuit or toast and great as a cake filling.  An added bonus of figs is their diuretic and laxative qualities…much like prunes.  Fresh figs are in season so get to cookin’ and fill your pantry with fig goodies.  Fig and Walnut Butter will make a lovely holiday gift for any foodie on your list. 

Ingredients:

• 2 pounds of fresh black or white figs, chopped, about 8 cups
• 2 cups of brown sugar, packed
• 1 Tbsp lemon juice
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup walnuts, chopped

Method:

1. Place all ingredients except walnuts in a covered crock pot.  Stir to combine.  Set temperature to high and cook until bubbly.
2. Puree cooked figs in a food processor or use a hand-held puree wand.
3. Return figs to crock pot, add walnuts and set temperature to low.  Cook uncovered until buttery smooth and thick enough to mound up on a spoon.
4. Sterilize glass jars, fill to 1/4 inch from rim with hot butter.  Seal and place in boiling water bath for 10 minutes.  Remove and cool to room temperature.
5. Refrigerate once opened. 

Tags: fig and walnut butter, fig preserves, fruit butters

This entry was posted on Monday, September 14th, 2009 at 11:36 PM and is filed under Preserves & Condiments. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.