Cardamom-Fig Butter

Ingredients

• 6 dried Black Mission figs
• Boiling water
• 1 stick(s) unsalted butter
• 0.5 teaspoon(s) ground cardamom

In a heatproof bowl, cover the figs with boiling water and let soak for 10 minutes. Drain the figs and finely chop them in a food processor. Add the butter and cardamom and puree until smooth. The butter can be refrigerated, tightly wrapped, for up to 1 week, or frozen for up to 6 weeks.

View full recipe at Food & Wine