Apple-Nut Butter


A fruit butter welcomes the fall season, great over a warm toast and inside a soft roll. Try Pumpkin Butter, is super delicious inside French macarons.

Recipe by Chef Freyka Nunez del Prado

Makes 1 quart
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:
6
lb.
Apples
Choose from your favorite/peeled/diced
½
cup
Butter, unsalted

½
cup
Sugar

1
cup
Dark brown sugar

2
tsp.
Cinnamon powder

¼
tsp.
Clove powder



Salt
To taste
1
cup
Pine nuts
Toasted
Directions:
  1. In a large, heavy bottom pot, over medium-high heat, melt the butter.
  2. When the butter is melted, and the bubbles have subsided, add the apples and sprinkle them with salt.
  3. Sweat the apples in the butter for a few minutes until they soften just a little bit.
  4. Add both sugars, cinnamon, and clove powder; keep cooking until mixture starts to bubble. This will mean that most of the water content of the recipe has evaporated.
  5. At this point, you can flambé, optional, with some brandy.
  6. If Brandy was used, then cook the mixture for a few more minutes, until the apples thicken again.
  7. Cool mixture thoroughly and blend until smooth with the pine nuts.
  8. Transfer apple butter to a wide mouth jar.

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