Loquat Butter Recipes

LOQUAT BUTTER

Steps:

• Wash loquats and remove ends and seeds.
• Cut in half and place in a suacepan with the lemon juice and water.
• Add lemon halves and cinnamon sticks.
• Bring to a boil, stirring occasionally, and cook for 30 minutes.
• Remove the lemon and cinnamon sticks.
• Continue cooking until mushy.
• Puree in a food processor or food mill.
• Put puree in a heavy pan and add sugar.
• Stir occasionally for 15-20 minutes until puree is thick and spreadable.
• Put into hot jars, clean rims and seal.
• Process in a water bath canner for 10 minutes.

LOQUAT CRUMBLE

Steps:

• Remove seeds and blossoms from loquats, cut in half, and place into a saucepan. Drizzle with lemon juice immediately to prevent fruit from turning brown. Cover skillet and heat over low-medium heat until loquats release their juices and come to a simmer, 12 to 15 minutes. Stir often.
• Whisk together sugar and cornstarch in a bowl and pour over the simmering loquats. Stir well until thoroughly combined and return to a simmer over low heat. Cook until filling has thickened, about 2 minutes. Remove from heat and let cool.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a 9-inch cast-iron skillet in the for 5 minutes. Remove from oven and lightly coat with cooking spray. Transfer loquat filling to the skillet.
• Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, brown sugar, vanilla extract, cinnamon, and salt in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture over loquat filling.
• Place skillet on a sheet pan and bake in the preheated oven until filling is thick and bubbly and topping is browned, about 25 minutes. Remove from oven; let stand 20 minutes. Serve warm.