Three Stone Fruit Honey Butter
This recipe is a great example of a product that brings together many values we have around food at Three Stone Hearth. We source all ingredients seasonally from small, ethical farms and producers. Raw honey, the only added sweetener, is a food considered medicine in India’s Ayurvedic tradition. The generous amount of butter in the recipe adds deliciousness as it buffers sweetness and slows down the metabolism of the natural sugars. Dollop the honey butter on oatmeal, slather it onto pancakes, stir into yogurt, spread onto toast, or eat it straight with a spoon. It’s a perfect pick-me-up at work when you need a little energy boost.
2½ pounds mixed stone fruit, preferably three different kinds, such as peaches, plums, and apricots, from your favorite local farms
2–3 sticks pastured, organic butter
½–¾ cup raw local honey
Lemon juice to taste
Pinch of sea salt
Pit and slice the fruit and place in a heavy-bottomed pan over medium-low heat, cooking until it becomes a concentrated paste. (Add splashes of water as you go if the fruit isn’t super-juicy.) Remove from heat and purée with an immersion blender. Add the butter and stir until melted and incorporated into the fruit. Then transfer the mixture to a bowl and allow to cool to body temperature (about 100°).
Stir in the honey until fully incorporated. Adjust the sweet and sour flavors with lemon juice or honey. Salt will balance and bring out the sweetness. Pack the butter into small Mason jars and refrigerate. This is a lovely treat to share with friends. If you want to keep it for a long time, it is best to freeze it.
