Served here with melted brie toast, this date fruit butter is a fridge staple at my house. It is superb between cake layers, warm over ice cream, or in a vinaigrette.
Prep Time: 15 minutes Yield: 3 cups
INGREDIENTS:
3 ounces pitted, chopped dates
2 cups water (or 1 1/2 cups water + 1/2 cup other liquids) *
1 tablespoon lemon juice
1/4 teaspoon salt (or to taste)
1/4 teaspoon cardamom
1/2 teaspoon vanilla extract
2/3 cup light brown sugar
1 stick (4 ounces) unsalted butter, cut into large pieces
1-3 teaspoons brandy, optional
In a heavy 3 quart saucepan, over medium heat, add the dates, water, lemon juice, salt, cardamom, and vanilla extract. Bring to low simmer, then add in the brown sugar, stirring until dissolved. Simmer for 8-10 minutes, remove from heat, and stir in unsalted butter and brandy. Once cooled, pureé with hand immersion blender until smooth. Check for salt and other seasonings. Store in refrigerator for up to two weeks.
*Note: You may substitute other liquids and extracts for varying flavors. Try substituting orange juice or coffee for 1/2 cup of the water. Adjust the other spices and flavors accordingly.
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