This recipe should be made and stored in your refrigerator. Never ever be without it. At my house— in case of fire— I’m grabbing the wife, the kids, a few family photos, the dog, and the container of fig butter in the fridge. To me, nothing tastes better when spread on homemade biscuits, toast or croissants. It goes fast!
Ingredients
1 1/2 cup Preserved figs
1 tsp Vanilla extract
1/8 tsp Cinnamon
Pinch of Nutmeg
1 /4 cup Unsalted butter, softened
Instructions
Place half of the figs, the spices, vanilla and butter in a food processor. Puree until smooth. Add the remaining figs, and pulse 6-7 times, just enough to slightly break up the whole figs.
Store in an airtight container in the refrigerator.
These grits are anything but basic. The recipe uses heavy cream and chicken stock. Basic grits use just water. I probably should have named this recipe Not So Basic Grits.
My brother is an avid duck hunter and I was thinking of him when we were testing this recipe. The grits say “basic” though they’re anything but basic. They are very rich, but so good, and perfect for this recipe. The caramelized onions are an equal player in this three-component game.