Sweet butters

Sweet butters

By
From
New Feast
Photographer
Alan Benson

Apple–walnut

Ingredients

Quantity Ingredient
40g walnuts
125g unsalted butter, softened
70g unsweetened apple puree
1 teaspoon icing sugar
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon

Method

  1. Preheat the oven to 180°C. Roast the walnuts for around 5 minutes until the skins start to colour. Tip them into a clean tea towel and rub away as much of their skins as you can, then chop the nuts roughly. Use a sieve to remove any excess bits of dust and skin.
  2. Add to the butter with the remaining ingredients and beat everything together well. Spoon onto a sheet of cling film or greaseproof paper and shape into a log. Roll up neatly, twist the ends, tie securely and chill until required. The butter will keep in a sealed container in the fridge for 2 weeks or up to 3 months in the freezer.

Apricot–cardamom

Ingredients

Quantity Ingredient
70g apricot leather, very finely diced
1 teaspoon icing sugar
125g unsalted butter, softened
1 teaspoon cardamom seeds, ground to a fine powder
2 teaspoons apricot jam

Method

  1. Toss the diced apricot with the icing sugar so that each tiny piece is coated. This will help keep them separate, rather than clumping together.
  2. Add to the butter with the remaining ingredients and beat everything together well. Spoon onto a sheet of cling film or greaseproof paper and shape into a log. Roll up neatly, twist the ends, tie securely and chill until required. The butter will keep in a sealed container in the fridge for 2 weeks or up to 3 months in the freezer.

Pear–ginger

Ingredients

Quantity Ingredient
50g dried pears, roughly chopped
2 teaspoons light muscovado sugar
125ml water
125g unsalted butter, softened
1 teaspoon grated fresh ginger
1 teaspoon icing sugar
20g creme fraiche

Method

  1. Combine the pears, sugar and water in a small pan and bring to the boil. Lower the heat and simmer for around 15 minutes, until the water has evaporated and the pears are just starting to catch on the bottom of the pan. Remove from the heat and mash with the back of a spoon. Push through a fine sieve and leave to cool. Add to the butter with the remaining ingredients and beat everything together well. Spoon onto a sheet of cling film or greaseproof paper and shape into a log. Roll up neatly, twist the ends, tie securely and chill until required. The butter will keep in a sealed container in the fridge for 2 weeks or up to 3 months in the freezer.
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