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