Want a quick, easy, elegant and “oh by the way” inexpensive way to jazz up your Easter Brunch? Or any brunch, breakfast or get together for that matter?
Why not try Fruit Butters!
All you need is unsalted butter and the jam of your choice. I’m try to eat as little processed food as possible, so decided to go with the “simply fruit” versions of the jams to keep mine as natural as possible! Of course you can use salted butter instead in a pinch-but remember to take the salt into consideration for your flavorings.
Now this recipe is so simple you almost can’t call it a recipe. You are making what a chef would call a “compound butter”. In layman’s terms that is just adding a flavoring to a butter. Here’s how you do it:
First I brought the butter to room temperature so it was soft and mixable. If you have hard butter and are in a rush you can microwave it in 5-10 second bursts, flipping the butter as you go. But be careful-you are likely to wind up with melted butter instead of softened butter if you are not careful. Not the same thing at all.
Then I simply added a huge dollop of the fruit jam and mixed well.
You’ve got something tasty and elegant in no time flat. The kids really liked the maple best, with the raspberry second. I love the raspberry-but I’m a raspberry fiend. . .it’s my favorite fruit ever. I liked the apricot second best-I guess the kids just don’t have a taste for that.
This butter can be made up ahead of time and stored in the fridge for a long time-pretty much as long as you’d feel comfortable storing either butter or jam. Which for most people is darn near indefinitely.
If you don’t use it all, or want it to last even longer-no problem. It freezes really well! Just take your softened fruit butter, put it on a rectangle of wax paper, roll it up and twist the ends. You’ve got a nice little tube of fruit butter-just remember to label it.
Have you ever made fruit butter? What’s your favorite flavor?