Cardamom-Fig Butter

• 6 dried Black Mission figs
• Boiling water
• 1 stick unsalted butter, softened
• 1/2 teaspoon ground cardamom

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

figs, boiling water, unsalted butter, ground cardamom

Taken from www.foodandwine.com/recipes/cardamom-fig-butter-cocktails-2006 (may not work)