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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Fig Butter

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!


1 1/2 cup Preserved figs

1 tsp Vanilla extract

1/8 tsp Cinnamon

Pinch of Nutmeg

1 /4 cup Unsalted butter, softened


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.

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