Spiced Fruit Butter From Equal Food

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CARAMELIZED WINTER FRUIT CUSTARDS



Caramelized Winter Fruit Custards image

Provided by Julie Richardson

Categories     Milk/Cream     Mixer     Egg     Fruit     Dessert     Christmas     High Fiber     Cranberry     Apple     Pear     Brandy     Winter     Cinnamon     Christmas Eve     Nutmeg     Butter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 27

Spiced Chiffon Muffins:
1 cup cake flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon fine sea salt
6 tablespoons lukewarm water
1 teaspoon vanilla extract
1/2 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
2 large egg whites, room temperature
2 tablespoons sugar
Caramelized Winter Fruit:
6 tablespoons (3/4 stick) unsalted butter
3/4 cup sugar
2 large Granny Smith apples (about 1 pound), peeled, quartered, cored, cut into 1/3-inch-thick slices
2 small Bosc pears (12 to 14 ounces total), peeled, quartered, cored, cut into 1/3-inch-thick slices
1 cup fresh or frozen cranberries
Custard:
2 cups half and half
1/2 cup sugar
4 large egg yolks
1/4 teaspoon fine sea salt
1 tablespoon cornstarch
1 tablespoon unsalted butter
6 tablespoons apple brandy (such as applejack or Calvados) or poire Williams (clear pear brandy), divided

Steps:

  • For spiced chiffon muffins:
  • Preheat oven to 350°F. Lightly butter and flour 9 standard (1/3-cup) muffin cups. Sift flour and next 5 ingredients twice into medium bowl. Mix 6 tablespoons lukewarm water with vanilla in small bowl. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Add flour mixture in 3 additions alternately with water mixture in 2 additions, beating batter until blended after each addition.
  • Using electric mixer fitted with clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add 2 tablespoons sugar and beat until firm glossy peaks form. Fold 1/3 of whites into batter to lighten, then fold in remaining whites. Spoon 1/4 cup batter into each prepared muffin cup.
  • Bake muffins until tester inserted into center comes out clean, about 17 minutes. Cool muffins in pan on rack at least 20 minutes. Remove muffins from pan and cool completely on rack. DO AHEAD: Can be made 1 day ahead. Return muffins to muffin pan; cover and store at room temperature.
  • For caramelized winter fruit:
  • Melt butter in large nonstick skillet over medium heat. Sprinkle sugar over butter in skillet, then place apple slices and pear slices in single layer (if possible) atop sugar. Increase heat to medium-high and cook without stirring until fruit is golden on bottom, pressing out to single layer as fruit cooks and reduces in volume, about 8 minutes. Turn fruit over in skillet and cook until golden, about 5 minutes. Add cranberries and cook until juices in skillet are reduced by about half, about 2 minutes.
  • For custard:
  • Heat half and half in heavy large saucepan over medium heat just until heated through and bubbles form at edge of pan. Whisk sugar, egg yolks, and sea salt in medium bowl; whisk in cornstarch.
  • Gradually add hot half and half to yolk mixture and whisk until blended. Return custard to same saucepan; stir over medium heat until custard boils and thickens, 2 to 3 minutes. Whisk in butter, then 2 tablespoons brandy. Remove from heat.
  • Brush top of muffins several times with remaining 4 tablespoons brandy until absorbed. Place 1 muffin in each of 8 bowls, cups, or dessert glasses. Divide caramelized fruit among bowls. Spoon warm custard over muffins and fruit in bowls (about 1/3 cup for each). Chill at least 30 minutes. DO AHEAD: Can be made 2 hours ahead. Cover and keep chilled. Let stand at room temperature 20 minutes before serving.

COUNTRY APPLE TART WITH SPICED BROWN BUTTER



Country Apple Tart with Spiced Brown Butter image

Categories     Fruit     Dessert     Bake     Freeze/Chill     Christmas     Thanksgiving     Apple     Spice     Fall     Winter     Chill     Christmas Eve     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 24

Crust
1 3/4 cups all purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 large egg yolks, beaten to blend
Nonstick vegetable oil spray
Apples
Nonstick vegetable oil spray
5 1/2 pounds medium Braeburn or Golden Delicious apples (about 15), peeled, cored, quartered
5 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
6 tablespoons sugar
Spiced Brown Butter
1/2 cup (1 stick) unsalted butter
1 large vanilla bean, split lengthwise
6 whole cloves
3 whole star anise*
1 cinnamon stick
2 large eggs
1/2 cup sugar
3 tablespoons all purpose flour
1/8 teaspoon salt
Vanilla ice cream

Steps:

  • For crust:
  • Blend flour, sugar, and salt in processor. Add butter and process, using on/off turns, until mixture resembles coarse meal. Add egg yolks and process, using on/off turns, until dough comes together in large moist clumps. Gather dough into ball; flatten into disk. Cover with plastic; chill 20 minutes.
  • Spray 10-inch-diameter springform pan with nonstick spray. Divide dough into 2 equal pieces. Roll out 1 dough piece on generously floured surface to 10 1/2-inch round. Roll dough up on rolling pin and transfer to pan. Press dough round into bottom of pan, patching any cracks. Divide second dough piece into 4 equal pieces. Roll out each piece between palms and generously floured surface to 7-inch rope. Place dough ropes end to end to form 1 continuous ring along bottom edge of pan. Press dough ring firmly up sides of pan, forming 1 3/4-inch-high sides. Press dough seams together to seal. Cover and refrigerate overnight.
  • Preheat oven to 400°F. Bake crust just until set and very light golden around edges, about 10 minutes. Cool.
  • For apples:
  • Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large rimmed baking sheets with nonstick spray. Toss apples with butter and lemon juice in very large bowl. Arrange in single layer on sheets, leaving spaces between apples. Sprinkle 3 tablespoons sugar over apples on each sheet. Bake until apples are tender and golden brown, turning apples occasionally and rotating pans between lower and higher racks, about 40 minutes. Cool. (Crust and apples can be made 1 day ahead. Cover crust and store at room temperature. Place apples in bowl. Cover; refrigerate.)
  • Place pan with crust on clean baking sheet. Arrange apple wedges close together, standing on short ends, in concentric circles in crust.
  • For spiced brown butter:
  • Melt butter in heavy small saucepan over low heat. Scrape seeds from vanilla bean into butter; add bean. Add cloves, star anise and cinnamon stick. Cook over low heat until butter turns golden brown and spices flavor butter, adjusting heat if necessary to prevent burning and stirring frequently, about 25 minutes.
  • Preheat oven to 350°F. Whisk eggs, sugar, flour, and salt to blend in medium bowl. Strain spiced brown butter mixture into egg mixture; whisk to blend. Reserve vanilla bean, star anise, and cinnamon stick; discard cloves. Slowly pour egg mixture over apples in crust. Bake until egg mixture is set, puffed and light golden and apples are deep golden brown, about 1 hour 5 minutes. Cool on rack at least 30 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)
  • Release pan sides. Transfer tart to platter. Garnish tart with reserved vanilla bean, star anise, and cinnamon stick, if desired. Serve tart slightly warm or at room temperature with ice cream.
  • Brown star-shaped seed pods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.

SPICED FRUIT BUTTER



Spiced Fruit Butter image

Number Of Ingredients 6

3 pounds apples, pears or peaches
3/4 cup apple juice, pear nectar, or peach nectar
1 to 2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
5 teaspoons Equal measure or 16 packets EQUAL sweetener or 2/3 cup EQUAL Spoonful

Steps:

  • 1. Peel and core or pit fruit slice. Combine prepared fruit, fruit juice, and spices in Dutch oven. Bring to boiling cover and simmer until very tender, about 15 minutes. Cool slightly. Purée in batches in blender or food processor. Return to Dutch oven.2. Simmer, uncovered, over low heat until desired consistency, stirring frequently. (This may take up to 1 hour.) Remove from heat stir in Equal. Transfer to freezer containers or jars, leaving 1/2-inch headspace. Store up to 2 weeks in refrigerator or up to 3 months in freezer.EXCHANGESPYRAMID SERVINGSFree FoodNUTRITION FACTSCalories 8 Calories from Fat 0Fat 0 g Saturated Fat 0 gCholesterol 0 mgSodium 0 mgCarbohydrate 2 g Dietary Fiber 0 g Sugars 2 gProtein 0 g

Nutrition Facts : Nutritional Facts Serves

HOT CROSS BUN RING WITH SPICED HONEY BUTTER



Hot cross bun ring with spiced honey butter image

Make these cinnamon-spiced fruit buns into a pretty centrepiece for your Easter table, and serve with a sweet butter

Provided by Cassie Best

Categories     Dessert

Time 1h10m

Yield Makes 1 ring with 11 buns

Number Of Ingredients 14

300ml whole milk
zest 1 orange
50g butter , cubed
500g strong white flour , plus 140g for the crosses, and extra for dusting
1 tsp cinnamon
85g golden caster sugar
7g sachet fast-action dried yeast
1 large egg , beaten, plus 1 egg to glaze
oil , for greasing
100g dried mixed fruit
200g salted butter , softened
1 ½ tsp cinnamon
½ tsp ground ginger
4 tbsp clear honey

Steps:

  • Warm the milk and orange zest in a small saucepan until steaming. Remove from the heat and add the butter, swirling the pan until the butter has melted and the milk has cooled to hand temperature.
  • Mix the flour, cinnamon, sugar, yeast and 1 tsp salt in a large bowl. Pour in the milk mixture and the beaten egg, and mix with a wooden spoon until the mixture clumps together. Tip out onto your work surface and knead until smooth and elastic - the dough should bounce back when pressed with your finger. Transfer to a clean oiled bowl, cover with cling film or a tea towel and leave to rise for 2 hrs or until doubled in size.
  • Dust your largest baking tray with flour. Tip the dough back onto your work surface and knead again to knock out any air bubbles. Add the dried fruit and knead to incorporate into the dough. Divide the dough into 11 equal pieces. Roll each lump of dough into a smooth ball. Arrange the balls on your tray in a ring, leaving a small gap between each one. Cover loosely with a piece of cling film and leave somewhere warm to prove again for a further 1 hr or until doubled in size, the buns should be just touching.
  • Heat oven to 180C/160C fan/gas 4. Brush the buns with a little beaten egg. Mix the remaining flour with enough water to make a thick paste, then transfer to a piping bag fitted with a small round nozzle, or use a sandwich bag and snip off one corner. Use the paste to pipe crosses over the buns - this is easiest if you pipe in one big circle, then put a line across the middle of each bun. Bake for 25 mins until golden and cooked through.
  • Meanwhile, make the spiced honey butter. Put the butter, spices and honey in a bowl and beat with an electric whisk until smooth. Transfer to a bowl. When the buns are cooked, remove from the oven and leave to cool for 10 mins on the baking tray. Serve the bun ring warm with the butter in the centre for spreading. The buns will keep for up to 3 days in a tin or freeze for up to 3 months.

Nutrition Facts : Calories 409 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium

WHOLEMEAL FRUIT YOGHURT SCONES



Wholemeal Fruit Yoghurt Scones image

This is an Edmonds Cookbook recipe (New Zealand woman's cooking bible) that I have modified slightly. You can use any type of fruit yoghurt, although stuff with a lot of pips wouldn't be good. Please note that these will not rise as high as regular scones (probably due to the yoghurt & wholemeal flour).

Provided by LilKiwiChicken

Categories     Scones

Time 20m

Yield 12 serving(s)

Number Of Ingredients 6

2 cups whole wheat flour
1 teaspoon baking soda
3 teaspoons baking powder
50 g butter
1/2 cup fruit yogurt
milk

Steps:

  • Turn the oven on to 220 degrees Celsius.
  • Line an oven tray with baking paper (or lightly dust with flour).
  • Put the flour, baking soda & baking powder into a mixing bowl.
  • Rub the butter through until the mixture resembles breadcrumbs (I use my cake mixer on a low speed cos I am lazy).
  • Gently stir through the yoghurt until the mixture is combined. If the dough seems too firm, add milk 1 tablespoon at a time until the dough is soft.
  • Lightly press the scone dough out into a square (approx 1 inch high), then cut into 12 equal pieces.
  • Separate & put onto prepared oven tray. Bake in the middle of the oven at 220 degrees C for 10 mins or until golden.

Nutrition Facts : Calories 102.5, Fat 3.8, SaturatedFat 2.2, Cholesterol 9.2, Sodium 223.2, Carbohydrate 15.6, Fiber 2.4, Sugar 0.1, Protein 3

SPICED FRUIT BUTTER (FROM EQUAL)



Spiced Fruit Butter (from Equal) image

Make and share this Spiced Fruit Butter (from Equal) recipe from Food.com.

Provided by Derf2440

Categories     Spreads

Time 2h30m

Yield 6 half pint jars

Number Of Ingredients 6

3 lbs apples, pears or peaches
3/4 cup apple juice, pear nectar or peach nectar
1 -2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2/3 cup Equal sugar substitute

Steps:

  • Peel and core or pit fruit.
  • Slice.
  • Combine prepared fruit, fruit juice and spices in dutch oven.
  • Bring to boiling, cover and simmer until very tender, about 15 minutes.
  • Cool slightly.
  • Puree in batches in blender or food processor.
  • Return to dutch oven.
  • Simmer, uncovered, over low heat until desired consistency, stirring frequently (This may take up to 1 hour).
  • Remove from heat, stir in Equal Spoonful.
  • Transfer to freezer containers or jars, leaving 1/2 inch headspace.
  • Store up to 2 weeks in refrigerator or up to 3 months in freezer.
  • Very nice spread over any kind of chop after turning and for all the traditional things a fruit butter is used on.
  • Canadian Diabetes Association food choice value: 1 tablespoon= 1++ 60% calorie reduction from traditional recipe.

Nutrition Facts : Calories 203.2, Fat 0.5, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 52.1, Fiber 5.7, Sugar 42.2, Protein 1

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