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
Roughly 1lb. of pluots
1/2 c sugar
1/2 c water
1/4 t cardamom
1/4 t cinnamon
1 oz bourbon
- 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 soft, 10-15 minutes. Remove from heat and transfer mixture to a food processor or blender. Puree fruit mixture until smooth.
- Rinse saucepan and return fruit puree to pan. Stir in cardamom, cinnamon, and bourbon. Cook over low heat for roughly 45 minutes to an hour or until mixture is thick enough to spread, stirring frequently to prevent scorching. Remove from heat and let cool.
Yields: 10-12 oz
*Note: If you prefer a sweeter taste, add another quarter cup of sugar. Pluots can be tart. Regular plums can also be used in place of pluots.