I love anything with apples. And this is the time of year I love to play around with apple recipes. The smell of the warm spices and apples, bubbling over on the stove is simply divine! This recipe is a spin-off of my Harvest Apple Butter recipe I did a few years ago. I just tweaked a few things and pureed the final recipe. This is not your traditional dark apple butter, since I left out the clove. And I don’t want to spend a lot of time in the kitchen this holiday season. I am really trying to be more in the moment with my family.
You can slather this smooth and creamy butter on toast, pancakes, waffles, ice cream or even just eat it out of the bowl. You can even make it chunky by not blending it. My husband and son devoured a small portion right out of a bowl. But I’m saving the rest for chilly mornings, when I make toast or pancakes for my hungry guys.
I hope you are enjoying your holidays with your families and created warm and loving memories to cherish!
5 organic gala apples
1 bartlett pear
1/4 cup filtered water
1 Tbs coconut butter (also called manna I got mine at Whole Foods)
Juice of 1/2 a lemon
1 Tbs pure maple syrup
1/2 tsp ground cinnamon
1/2 tsp fresh grated ginger
Couple dashes of ground nutmeg
Peel, core and cut the apples and the pear into large chunks.
Add the fruit, water, cinnamon and ginger to a medium sauce pan and cook on medium-high for about 30 minutes. Stir the mixture several times while it simmers, so the fruit doesn’t stick to the pan.
Add the lemon juice, coconut butter and maple syrup and let it simmer for about another 10 minutes. If the heat is too high, lower it so it doesn’t burn. Stir a few times to keep it from sticking.
Blend the mixture or just smash it up to the consistency desired. I used an immersion blender, but you can also use a blender or food processor. This was easier clean up for me!
Spread it on a warm piece of toast, smile and enjoy!