Fruit Butters

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Preparation info

  • Difficulty

    Easy

Appears in

Apples for Jam

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( oz) unsalted butter, softened
  • 100 ml( fl oz/5 tablespoons) fruit puree (below)

Persimmon Puree

  • 1 large very ripe persimmon (about 250 g/9 oz)
  • 1 teaspoon lemon juice
  • about 1 teaspoon icing (confectioners’) sugar

Plum Puree

  • 175 g(6 oz) dark-fleshed plums
  • about 1 tablespoon caster (superfine) sugar

Raspberry Puree

  • 120 g( oz) fresh raspberries (frozen raspberries won’t work)
  • 1 tablespoon icing (confectioners’) sugar
  • ½ tablespoon lemon juice

Blueberry Butter

  • 120 g( oz) unsalted butter, softened
  • 1 tablespoon icing (confectioners’) sugar
  • 120 g( oz) blueberries

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. It is spreadable even straight from the fridge.

Any fruit purée can be used, but here are some to try.

Persimmon

Pull the persimmon into pieces and put it in a food processor or blender, skin and all. Add the lemon juice and icing sugar and purée until very smooth. Taste for sweetness and add more icing sugar if it’s needed.

Plum

Halve the plums, throwing away the stones, and cut them into quarters. Put them in a frying pan, scatter with the sugar and stir them over medium–low heat for about 5 minutes, until they start to soften and caramelize slightly. Put into a food processor or blender and whiz until smooth. Taste for sweetness and add more sugar if it’s needed.

Raspberry

Put the raspberries, icing sugar and lemon juice in a food processor or blender and whiz until smooth.

And this one doesn’t even require you to make a purée first:

Blueberry

With a wooden spoon, beat the butter and icing sugar together in a bowl until smooth. Add the blueberries and mix just until the butter turns slightly pinkish and the blueberries are still mostly whole.