Servings: 6 serving
Equipment
Heavy Bottomed Saucepan
food processor
Sterile Jars
Ingredients
- 1 pound fresh figs
- 1/4 cup pure maple syrup
- Zest of 1 lemon
- pinch pinch of cardamom
- Dash of high-quality sea salt or pink Himalayan salt
- 2 tablespoons quality white truffle-infused honey
- 2 tablespoons of ghee or coconut oil melted
Instructions
- Carefully wash and dry the figs. Once clean, trim off the stems and cut the figs into quarters, making them easier to break down during the cooking process.
- Place the quartered figs into a heavy-bottomed saucepan. Add 1/4 cup of pure maple syrup, which will enhance the natural sweetness of the figs without overpowering their delicate flavor.
- Zest one lemon, ensuring no white pith is included as it can introduce bitterness. Add the zest to the saucepan with the figs to incorporate a bright citrus note.
- Cook the mixture over low heat, stirring occasionally with a wooden spoon to prevent sticking and to promote even cooking. Continue this process for approximately 20-25 minutes or until the figs are thoroughly softened and begin to break down into a sauce-like consistency.
- Remove the saucepan from the heat and allow the mixture to cool slightly before transferring it to a food processor or using an immersion blender to puree the mixture into a smooth, butter-like consistency. Adjust the thickness as desired with a bit of filtered water if necessary.
- To balance the sweetness and add a luxurious mouthfeel, stir in 2 tablespoons of melted ghee or coconut oil until the mixture attains a glossy sheen and all the ingredients are well integrated.
- Conduct a final taste test, adjusting any sweetening or seasoning as needed. Remember that a Michelin-level fruit butter should be a harmonious blend of its components, each discernible but part of a greater whole.
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06/10/2024 10:45 am GMT
