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‹Swipe
Fruit butters
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0
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13saves
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55min
Ingredients
Serves : 10
- LEMON BUTTER
- Finely grated rind of 2 large lemons
- Strained juice from 2 large lemons (about 150–200 ml)
- 90g unsalted butter, cut into small pieces
- 1¼ cups caster sugar
- 3 eggs, beaten
- LIME BUTTER
- Finely grated rind of 4 large limes
- Strained juice from 4 large limes (about 125 ml)
- 90 g unsalted butter, cut into small pieces
- ¾ cup caster sugar
- 3 eggs, beaten
- ORANGE BUTTER
- Finely grated rind of 2 large oranges
- Strained juice from 2 large oranges, preferably Seville (about 240 ml)
- 90 g unsalted butter, cut into small pieces
- 1/3 cup caster sugar (if using Seville oranges, add about ¼ cup more or to taste)
- 3 eggs, beaten
Directions
Preparation:30min › Cook:25min › Ready in:55min
- Put the rind and juice of the fruit into a double boiler or heatproof bowl set over a saucepan of gently simmering water. Take care not to let the bottom of the bowl touch the water. Add the butter and sugar and strain in the beaten eggs through a nylon sieve to remove any white threads.
- Stirring the mixture continuously, cook over medium heat for 20–25 minutes, or until thick enough to coat the back of the spoon and hold a light ribbon trail. Do not let it boil or it will curdle.
- Remove the pan from the heat and immediately pour the fruit butter through a fine nylon sieve into a clean, warm, dry jar. Cover immediately with a waxed paper disc and leave until completely cold. When cold, cover the jar with cellophane, then label and date the jar and store in the refrigerator for up to six weeks.
- Once the jar is open, the curd will keep for up to two weeks in the refrigerator.
Cook's tip
If you can't find Seville oranges for the Orange butter, add the juice of 1 small lemon to the orange juice—you need a high level of acidity for the recipe to work properly.
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