Drunken Figs
Makes 2 pints
  • 2 pints (300 grams) ripe or preserved figs, stemmed, quartered, and drained (if preserved)
  • ¼ cup (55 grams) firmly packed brown sugar
  • ¼ cup (85 grams) agave syrup
  • ¼ cup (60 grams) Madeira wine
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon kosher salt
  1. Preheat oven to 400°F (200°C).
  2. In a medium bowl, gently toss figs with all remaining ingredients. Arrange on a baking sheet.
  3. Bake until figs start to caramelize, 12 to 15 minutes. Let cool slightly.
Just like when working with regular butter, it’s important to start with softened vegan butter. This helps it incorporate more easily in the dry ingredients, preventing overmixing.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pumpkin-bread-with-concord-grape-jam-and-drunken-figs/