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Three Stone Fruit Honey Butter<\/p>\nThree Stone Fruit Honey Butter<\/p>\n
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2 1\/2 pounds mixed stone fruit, preferably three different kinds, such as peaches, plums, and apricots, from your favorite local farms<\/p>\n
2\u20133 sticks pastured, organic butter<\/p>\n
1\/2 \u2013 3\/4 cup raw local honey<\/p>\n
Lemon juice to taste<\/p>\n
Pinch of sea salt<\/p>\n
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Pit and slice the fruit and place in a heavy-bottomed pan over medium-low heat, cooking until it becomes a concentrated paste. (Add splashes of water as you go if the fruit isn\u2019t super-juicy.) Remove from heat and puree with an immersion blender. Add the butter and stir until melted and incorporated into the fruit. Then transfer the mixture to a bowl and allow to cool to body temperature (about 100\u00baF). Stir in the honey until fully incorporated. Adjust the sweet and sour flavors with lemon juice or honey. Salt will balance and bring out the sweetness. Pack the butter into small Mason jars and refrigerate. This is a lovely treat to share with friends. If you want to keep it for a long time, it is best to freeze it.<\/p>\n","protected":false},"excerpt":{"rendered":"
Three Stone Fruit Honey Butter 2 1\/2 pounds mixed stone fruit, preferably three different kinds, such as peaches, plums, and apricots, from your favorite local farms 2\u20133 sticks pastured, organic butter 1\/2 \u2013 3\/4 cup raw local honey Lemon juice to taste Pinch of sea salt Pit and slice the fruit and place in a heavy-bottomed pan over medium-low heat, cooking until it becomes a concentrated paste. (Add splashes of water as you go if the fruit isn\u2019t…<\/p>\n