Month: June 2017

Bourbon Plum Butter

When we moved to California, we were lucky to find the perfect little starter house for us.  It came with a plum tree, or as I came to learn, a pluot tree.  These lovely little fruits are in season right now, so naturally, this last week’s menu has been saturated with pluot recipes.  I whipped up a pluot and sweet cherry torte for a pot luck, muddled up a few in some drinks, and finally used the remainder of our bounty in a breakfast butter.  The butter is slow cooked to create a beautiful deep red color.  It would be a perfect addition to your next brunch served on toasted crostinis with goat cheese.  Enjoy! -Josie Ingredients: Roughly 1lb. of pluots 1/2 c sugar 1/2 c water 1/4 t cardamom 1/4 t cinnamon 1 oz bourbon Method: Pit pluots and cut into 1 inch pieces leaving the skin on.  Place into a medium, non-reactive saucepan.  Add sugar and water to pan with fruit.  Bring to a boil, reduce heat, and cook until fruit is very …