Not exactly a vegetable but, it does take advantage of seasonal offerings!
Makes approximately 4 cups finished product. You may can the butter, store in the fridge for up to two weeks, or it also freezes well.
Ingredients
15 smallish apples
1/2 Cup Demerara sugar
1 Tbsp. pumpkin pie spice (or 1 tsp. cincinnamon, 1/4 tsp. allspice, 1/4 tsp. nutmeg and 1/4 tsp. cloves)
1/4 cup water
Core and quarter apples. Place all ingredients in a large stock pot and cook over medium heat for at least 45 minutes. Apples should start to break down and become soft, continue cooking past this point until liquid is almost all reduced and apples are a medium-dark brown.
Place in batches and run through food processor until the butter is of the desired consistency.
If you are going to use a food mill, potato masher or an immersion blender instead of a food processor you will need to peel your apples. If using a food processor there is no need to peel.
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