When using pureed dried fruits to replace or reduce shortening or oil in baking, remember not to overmix or overbake. Purees should be prepared in a food processor, and the sugar in the recipe should be reduced by at least one-third. As a general rule, use only half of the normal amount of shortening, margarine, butter or oil. For example, if 1 cup of margarine is called for, use only 1/2 cup. Replace the fat omitted with 1/2 that amount of puree. For example, if 1/2 cup is omitted, replace with 1/4 cup fruit puree.
California Fig Puree
2 cups dried California figs
3/4 cup water
2 teaspoon vanilla
Puree figs, water and vanilla in blender or food processor. Makes about 1½cups.
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