Nier beurre is a fruit butter made from apples, pears, quinces, or other similar fruits. It is a traditional recipe from the Channel Islands, where it is often served with pancakes or crepes.
Fast boil the cider until reduced by half.
Peel, core and slice HALF ofeach sort of apple; add them to the pan, pushing them well down into theliquid.
Half-cover the pan and simmer gently until the fruit is soft.
Add the remaining apples, prepared in the same way, together with thejuice and zest of the citrus fruits.
Half-cover the pan and continuesimmering until all the fruit is well reduced, pulpy and tender.
Stiroccasionally and crush the fruit down into the pan with a potato masher asit cooks.
Measure the pulp and process it to a puree if it is at alllumpy.
Add sugar at the rate of 10 oz for every pint of apple pulp, andstir in about 1 teaspoon ground allspice.
Simmer, stirring frequently, until most of the moisture has been drivenoff.
The readiness of a fruit butter is judged by its consistency, not byset or temperature.
It is ready when it is nearly dry - a spoon drawnacross 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 4or 5 small jars.
Source: Philippa Davenport in Country Living (British), March 1989.
Typedfor you by Karen Mintzias .
Ingredients
Directions
Fast boil the cider until reduced by half.
Peel, core and slice HALF ofeach sort of apple; add them to the pan, pushing them well down into theliquid.
Half-cover the pan and simmer gently until the fruit is soft.
Add the remaining apples, prepared in the same way, together with thejuice and zest of the citrus fruits.
Half-cover the pan and continuesimmering until all the fruit is well reduced, pulpy and tender.
Stiroccasionally and crush the fruit down into the pan with a potato masher asit cooks.
Measure the pulp and process it to a puree if it is at alllumpy.
Add sugar at the rate of 10 oz for every pint of apple pulp, andstir in about 1 teaspoon ground allspice.
Simmer, stirring frequently, until most of the moisture has been drivenoff.
The readiness of a fruit butter is judged by its consistency, not byset or temperature.
It is ready when it is nearly dry - a spoon drawnacross 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 4or 5 small jars.
Source: Philippa Davenport in Country Living (British), March 1989.
Typedfor you by Karen Mintzias .
