figgy butter love...

i had a couple of parties this past saturday. instead of trying to make two different dishes, i found one awesome treat and doubled the recipe. 

the awesome recipe was a fig jam. after i made it, i renamed it figgy butter because it has hazelnuts blended into it and it just seemed to be more nutty than figgy. next time, i'm dialing back the hazelnuts, yummy as they are. 

this is Giada De Laurentiis' recipe: 

Ingredients

• 1/2 cup sugar
• 1/2 cup water
• 12 dried black mission figs
• 3 tablespoons brandy or apple juice
• 1/2 cup hazelnuts, toasted * see Cook's Note

Directions

For the jam:

In a small saucepan, combine the sugar, water, figs, and brandy (orapple juice) over medium heat. Bring to a boil, reduce the heat, andsimmer for 5 minutes, stirring occasionally, until the sugar has dissolved.

Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.

*Cook's Note: To toast the hazelnuts: preheat a 350 degree F oven. Arrange the nuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, until lightly toasted. Cool completely before using.

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