Fruit Butters

Name: Fruit Butters
Ingredients: 100 ml(3½ fl oz/5 tablespoons) fruit puree (below); 175 g(6 oz) dark-fleshed plums; 120 g(4¼ oz) blueberries; about 1 teaspoon icing (confectioners’) sugar; 120 g(4¼ oz) fresh raspberries (frozen raspberries won’t work); about 1 tablespoon caster (superfine) sugar; 1 teaspoon lemon juice; 1 large very ripe persimmon (about 250 g/9 oz); 120 g(4¼ oz) unsalted butter, softened; 1 tablespoon icing (confectioners’) sugar; ½ tablespoon lemon juice

Preparation info

Difficulty
Easy

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

These are wonderful for a special breakfast where everyone can choose what they want. Serve them with toast, rolls or brioche. I think mandarin, cranberry and strawberry butters would all be good, too. It’s important to use unsalted butter here.

Ingredients

120 g(4¼ oz) unsalted butter, softened
100 ml(3½

Condiment
Gluten-free
Vegetarian

Method

With a wooden spoon, beat the butter in a bowl until it is smooth. Add the purée a little at a time and, when it is all mixed through, beat the butter well until very smooth. Cover and keep in the fridge.