At one of our favorite brunch spots I always get more excited about the accompaniments than the main part of the meal. All the dishes are served with a warm buttermilk biscuit and a tiny ramekin filled with seasonal jam made from scratch. The servers may call it jam, but I am not convinced that’s the right word. The spread has an incredibly smooth, butter-like consistency to go along with its bright fruit flavor.
Unlike jam, fruit butter is a puree of cooked fruit that is reduced to a silky, creamy texture. I kept with my stone fruit kick and made a batch of cherry peach butter. I started by simmering chopped cherries and peaches until they were soft enough to be passed through a food mill. Then I added sugar and lemon juice and continued cooking the mixture over low heat. Once the butter was ready, I slathered it on a slice of oatmeal bread.
Cherry Peach Butter
Adapted from Food & Wine
Makes about 1 pint
1-1/2 pounds cherries, pitted and roughly chopped
1 pound peaches, pitted and roughly chopped
1/2 cup water
3/4 cup granulated sugar
Juice of 1 lemon
Place the cherries, peaches and water in a large saucepan over medium high heat. Cook the fruit until it is soft, about 15 minutes. Run the fruit through a food mill to remove any skin and return to the saucepan.
Add the sugar and lemon juice and bring to a boil. Reduce the heat to low and cook the puree until it has reduced to a thick consistency, about 1 hour to 1 hour and 15 minutes. Transfer to an airtight container and store in the refrigerator up to 4 months or in the freezer up to 6 months.