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:
- In a large, heavy bottom pot, over medium-high heat, melt the butter.
- When the butter is melted, and the bubbles have subsided, add the apples and sprinkle them with salt.
- Sweat the apples in the butter for a few minutes until they soften just a little bit.
- 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.
- At this point, you can flambé, optional, with some brandy.
- If Brandy was used, then cook the mixture for a few more minutes, until the apples thicken again.
- Cool mixture thoroughly and blend until smooth with the pine nuts.
- Transfer apple butter to a wide mouth jar.
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