Cardamom-Fig Butter


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

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


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