In this recipe from Three Stone Hearth, a community supported kitchen in Berkeley, California, raw honey, a food ayurveda considers medicine, is the only added sweetener. A generous amount of butter adds to 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.
- 2 1/2 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
- 1/2 – 3/4 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 puree 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 100ºF).
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.
- Category: Condiments