Small Batch Spirited Apricot Cherry Butter Recipes

APRICOT-CHERRY CLAFOUTIS

Steps:

• Position a rack in the center of the oven and preheat to 350º. Spread the almonds on a small baking sheet and bake until lightly toasted, 4 minutes or so. Remove and set aside. Increase the oven to 400º.
• Brush a 10" solid-bottom tart, pie or cake pan or skillet with a bit of the melted butter.
• In a large bowl, whisk together the eggs, sugar, salt and vanilla. Sift the flour over and whisk until very smooth. Gradually whisk in the half and half. The consistency will be that of a thick crepe batter.
• Combine the fruit and brandy in a medium bowl, tossing several times.
• Lay the fruit evenly in the bottom of the buttered pan. Whisk any leftover juices and the rest of the melted butter into the batter. Pour the batter over the fruit. Scatter the almonds over the top and sprinkle with the 1 tablespoon sugar. (Alternately, bake the clafoutis for 10 minutes first, then add the almonds and sugar and continue baking. This makes a slightly prettier dessert.)
• Bake the clafoutis until puffed and golden and a toothpick inserted near the center comes out clean, 40 - 50 minutes. Remove and let cool at least 30 minutes. Serve warm or at room temperature. Store leftovers in the fridge for up to several days; reheat if you like.

APRICOT-CHERRY CRISP WITH LEMON-BUTTERMILK SORBET

Steps:

• Preheat oven to 375°F. Place first 5 ingredients in 13x9x2-inch glass baking dish; toss. Blend granola and butter in processor until moist crumbs form. Sprinkle topping evenly over apricot-cherry mixture. Bake until filling bubbles thickly around edges, about 50 minutes. Serve warm or at room temperature with sorbet.

SWEET CHERRY ALMOND BUTTER

Steps:

• Place pitted cherries in a large pot and cook over low heat until soft, adding small amounts of water if necessary to prevent scorching.
• Puree cooked cherries in a blender or food processor or using an immersion blender.
• Measure puree.
• Return puree to pot - you should have about 6 cups of puree. Add sugar.
• Cook over medium-low heat, stirring often until mixture has thickened. Add almond extract, stirring to evenly distribute.
• Ladle into hot, clean jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 10 minutes.

CHERRY BERRY BUTTER

Steps:

• Place cherries and blueberries in a large pot and cook over low heat until soft, adding small amounts of water if necessary, to prevent scorching.
• Let fruit cool.
• Puree fruit in a blender or food processor or using an immersion blender.
• Measure puree.
• Return puree to pot - you should have about 6 cups of puree. Add sugar.
• Cook over medium-low heat, stirring often until mixture has thickened.
• Ladle into hot, clean jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 10 minutes.

CHERRY MOSTARDA

Steps:

• Combine all ingredients except cherries in a small saucepan.
• Bring to a boil. Add cherries, reduce heat to medium, and cook until cherries are soft and the syrup has slightly thickened, about 15 minutes.
• Pour into ½ pint jars. Mostarda will keep in the refrigerator for up to 3 months or the freezer for up to a year.

CHERRY-LIME JAM RECIPE

Steps:

• Add the cherries, sugar, lime juice and water to a large Dutch oven.
• Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
• Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 35 minutes.
• Add the lime zest, stirring to evenly distribute throughout the jam.
• Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
• Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
• Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
• Process the jars in a water bath canner for 15 minutes. Remove and let cool completely

CHERRY AND APRICOT COBBLER

Steps:

• For filling:
• Preheat oven to 400°F. Toss all ingredients in large bowl to blend. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until filling is hot and begins to bubble at edges, about 35 minutes. Reduce oven temperature to 375°F.
• Meanwhile, prepare topping:
• Whisk flour, 1/2 cup sugar and next 3 ingredients in another large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Slowly add buttermilk and cream, tossing with fork until dough comes together.
• Drop dough by rounded tablespoonfuls over hot filling to cover. Sprinkle with remaining 1 tablespoon sugar. Continue to bake cobbler until topping is golden and tester inserted into center of topping comes out clean, about 40 minutes. Cool 15 minutes. Serve cobbler warm with whipped cream or ice cream.