Fig Butter

I followed the directions, but my liquid apparently did not reduce enough. I made fig soup, not fig butter. It is delicious, just very thin.

The recipe called for unsweetened apple juice but I just cut up a peeled apple and added it to the figs. The heat-softened fruit, with the vanilla, lemon juice, and cinnamon, blended up nicely with the immersion blender. It still has apple and fig bits, and that is perfect as a chutney for pork.