Maple Fig Butter

It starts innocently enough. I wake up and want pancakes.

But then it gets complicated because I want plain pancakes but I have a strong distaste for plain flavors. 

Enter mid-stir pantry raid. Enter dried figs, maple syrup, coconut oil. 

Output: hot, syrupy, sweet-with-a-bite, textural, perfect pancake topping. Enter Maple Fig Butter. 

The best part? Leftovers. Put this in the fridge, let it firm up, then spread on crackers with goat cheese; toasted bread with almond butter; stir into oatmeal and yogurt; add to thumbprint cookies instead of jam; serve with pork or roasted turkey. 

You will not regret making this.

. . .

Maple Fig Butter

7-10 dried mission figs, roughly chopped
1 cup real maple syrup
1 Tbsp coconut oil or butter

• In a saucepan, bring figs and maple syrup to a simmer. Reduce heat and let simmer gently, stirring occasionally, until figs are soft. 
• Take a potato masher and smash the figs into the syrup until desired texture is achieved. Add coconut oil/butter. Stir until completely melted and evently distributed.
• Reduce heat to lowest setting until ready to serve. Spoon over pancakes. 
• Store leftovers in an air-tight container in the fridge. It will firm up to a jam-like consistency.