Nier Beurre (channel Islands Fruit Butter) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Dessert apples,
1 lbs: Cooking apples,
Granulated sugar,
2 pint: Dry cider,
1/2: Orange,
1/2: Lemon,
Ground cinnamon & allspice,
Directions:
Fast boil the cider until reduced by half. Peel, core and slice HALF
of each sort of apple; add them to the pan, pushing them well down
into the liquid. Half-cover the pan and simmer gently until the fruit
is soft.
Add the remaining apples, prepared in the same way, together with
the juice and zest of the citrus fruits. Half-cover the pan and
continue simmering until all the fruit is well reduced, pulpy and
tender. Stir occasionally and crush the fruit down into the pan with
a potato masher as it cooks. Measure the pulp and process it to a
puree if it is at all lumpy. Add sugar at the rate of 10 oz for every
pint of apple pulp, and stir in about 1 teaspoon ground allspice.
Simmer, stirring frequently, until most of the moisture has been
driven off. The readiness of a fruit butter is judged by its
consistency, not by set or temperature. It is ready when it is nearly
dry - a spoon drawn across the mixture should leave its own
impression. Pot in small, clean, warm jars and store in a very cold
larder or fridge. Once jar is opened, the contents should be eaten up
within 3 or 4 days. Makes enough to fill 4 or 5 small jars.
Source: Philippa Davenport in "Country Living" (British), March 1989.
Typed for you by Karen Mintzias
Source from luhu.jp
of each sort of apple; add them to the pan, pushing them well down
into the liquid. Half-cover the pan and simmer gently until the fruit
is soft.
Add the remaining apples, prepared in the same way, together with
the juice and zest of the citrus fruits. Half-cover the pan and
continue simmering until all the fruit is well reduced, pulpy and
tender. Stir occasionally and crush the fruit down into the pan with
a potato masher as it cooks. Measure the pulp and process it to a
puree if it is at all lumpy. Add sugar at the rate of 10 oz for every
pint of apple pulp, and stir in about 1 teaspoon ground allspice.
Simmer, stirring frequently, until most of the moisture has been
driven off. The readiness of a fruit butter is judged by its
consistency, not by set or temperature. It is ready when it is nearly
dry - a spoon drawn across the mixture should leave its own
impression. Pot in small, clean, warm jars and store in a very cold
larder or fridge. Once jar is opened, the contents should be eaten up
within 3 or 4 days. Makes enough to fill 4 or 5 small jars.
Source: Philippa Davenport in "Country Living" (British), March 1989.
Typed for you by Karen Mintzias
Source from luhu.jp