Can I admit something? I totally forgot about this nectarine butter. The pictures in this post feature my brown butter bourbon banana bread from June…
I could pretend that I meant to wait this long. That I was waiting to heighten the suspense. I know you were all at the edge of your seats thinking “man, when will she post the nectarine butter?!”, but I can’t lie to you. The truth is, I just forgot. But don’t worry, here it is now!
Just in time for the chilly September weather that just makes you want to have a piece of toast for dinner, a brown sugar scone for breakfast, or a thick slice of warm banana bread anytime.
This nectarine butter gives any bread a tangy zip. It would go great with soft cheeses like brie, or with some roast chicken or pork. Try serving this baby alongside (or instead of) cranberry sauce with your turkey this Thanksgiving. So easy to make and so many possibilities! I love recipes like that.
Spread on my friends!
2 fresh nectarines, pitted, chopped
1 cup water
2 tbsp lemon juice
1/3 cup honey
Pinch of salt
2 tbsp butter
Combine nectarines, water, and lemon juice in a medium saucepan and bring to a boil. Reduce heat and simmer for 15 minutes or until nectarines are very soft. Puree in a blender or food processor and return to the saucepan.
Stir in honey and salt and bring to a boil. Simmer for a few minutes or until thickened enough to spread. Remove from heat and stir in butter.
Store in sealed jars in the fridge for up to 2 weeks (longer if proper canning techniques are used).
Eat on toast with brie or on brown butter bourbon banana bread.