A few years ago, we went to Canada. A trip we decided to take before being thrust into the hectic adventure of parenthood, as I was 4 months pregnant at the time. Before I left, I learned that I had gestational diabetes. Ouch! And here I was, dreaming of poutine and maple syrup popcorn galore!
But I discovered in Canada a recipe that I used (and abused ^^) throughout my pregnancy and that still delights the whole family: apple butter.
An incredibly yummy spread, not very sweet, with a fondant texture and a warming flavour, just like a big hug!
Ingredients :
Tips:
Step 1:
Peel the apples, remove the cores, and cut the apples into pieces.
Open the vanilla pod in half lengthwise, and remove the seeds with the tip of a knife.
Step 2:
Put the apples in a saucepan with 1 tablespoon of water, the vanilla, maple syrup, spices and vinegar.
Cook the apples, over medium to low heat, until they are reduced to a compote (20 to 30 min), stirring regularly. The idea is to obtain a nice compote.
Leave to cool for a few minutes, then add the almond puree and the fleur de sel and blend (I use a hand blender) until the texture is smooth.
Now you just have to pour it into a jam jar! With the quantity of apples I suggest, you can fill a large 650g jar.
Step 3:
Place it in the fridge for at least 2 hours before eating. Personally, I leave it overnight.
The apple butter will keep for 10 to 15 days maximum. Remember to put it back in the fridge between each use. Otherwise it may ferment.
This spread spreads essentially just like butter! Light, tasty and original, it will enhance your brunches, breakfasts or desserts. It replaces butter on toast, pancakes, etc. It can also add that little extra kick to yoghurt, cake or madeleines!
→ My suggestion for Christmas: apple butter, a homemade gourmet gift!
This recipe accompanies us all through the autumn and into the winter. My dad loves it and I can be sure that if there are any in the fridge... he'll leave with it 🤣 Anyway... Success guaranteed!
@Jenny we like to use turkish delight, but we also put in things like crunchies, malteasers, cherry ripe... just some different things to take the place of the "jelly" item, fill a bowl with marshmallows, almonds (or pistachio for boujie option), coconut, and mix in melted chocolate, put into silicon moulds. my daughter made some last night, so tick that off "my" list haha.
We used to make a xmas tree version too, for the Xmas table, but it's just SO sweet. I did them as gifts one year, they look so cool.
