Nier beurre (channel islands fruit butter)
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Nier beurre (channel islands fruit butter)
  Fruit    Butter  
Last updated 6/12/2012 12:45:06 AM. Recipe ID 4779. Report a problem with this recipe.
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      Title: Nier beurre (channel islands fruit butter)
 Categories: Fruits, Misc
      Yield: 1 Servings
 
      2 lb Dessert apples
      1 lb Cooking apples
           Granulated sugar
      2 pt Dry cider
    1/2    Orange
    1/2    Lemon
           Ground cinnamon & allspice
 
  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.
  




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Recipe ID 4779 (Apr 03, 2005)

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