Loquat butter is a delicious and versatile fruit butter that can be enjoyed on toast, scones, or even used as a filling for pies and tarts. Made from the fruit of the loquat tree, loquat butter has a unique flavor that is both sweet and tart. It is also a good source of vitamins and minerals, making it a healthy addition to your diet. If you're looking for a new and exciting way to enjoy loquats, give loquat butter a try! Here are a few recipes that will help you get started.
Here are our top 2 tried and tested recipes!
LOQUAT CRUMBLE
We have two loquat trees in our yard, and after experimenting with several recipes, this is my favorite use for their delicious fruit.
Provided by Kristen Schirmer
Categories Desserts Crisps and Crumbles Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Remove seeds and blossoms from loquats, cut in half, and place into a saucepan. Drizzle with lemon juice immediately to prevent fruit from turning brown. Cover skillet and heat over low-medium heat until loquats release their juices and come to a simmer, 12 to 15 minutes. Stir often.
- Whisk together sugar and cornstarch in a bowl and pour over the simmering loquats. Stir well until thoroughly combined and return to a simmer over low heat. Cook until filling has thickened, about 2 minutes. Remove from heat and let cool.
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat a 9-inch cast-iron skillet in the for 5 minutes. Remove from oven and lightly coat with cooking spray. Transfer loquat filling to the skillet.
- Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, brown sugar, vanilla extract, cinnamon, and salt in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture over loquat filling.
- Place skillet on a sheet pan and bake in the preheated oven until filling is thick and bubbly and topping is browned, about 25 minutes. Remove from oven; let stand 20 minutes. Serve warm.
Nutrition Facts : Calories 436 calories, Carbohydrate 87.2 g, Cholesterol 26.7 mg, Fat 10.6 g, Fiber 3.7 g, Protein 2.6 g, SaturatedFat 6.5 g, Sodium 118.2 mg, Sugar 51.7 g
LOQUAT BUTTER
Make and share this Loquat Butter recipe from Food.com.
Provided by gingerkitten D
Categories Weeknight
Time 2h15m
Yield 4 half pints
Number Of Ingredients 6
Steps:
- Wash loquats and remove ends and seeds.
- Cut in half and place in a suacepan with the lemon juice and water.
- Add lemon halves and cinnamon sticks.
- Bring to a boil, stirring occasionally, and cook for 30 minutes.
- Remove the lemon and cinnamon sticks.
- Continue cooking until mushy.
- Puree in a food processor or food mill.
- Put puree in a heavy pan and add sugar.
- Stir occasionally for 15-20 minutes until puree is thick and spreadable.
- Put into hot jars, clean rims and seal.
- Process in a water bath canner for 10 minutes.
Tips:
- Choose ripe loquats: Look for fruits that are fully colored and slightly soft to the touch. Avoid loquats that are green or have bruises.
- Prepare loquats properly: Wash the loquats thoroughly and remove the seeds. You can use a paring knife to carefully cut around the seed or simply squeeze the loquat between your fingers to pop the seed out.
- Use a food processor: A food processor will make quick work of pureeing the loquats. If you don't have a food processor, you can use a blender, but you may need to work in batches.
- Sweeten to taste: The amount of sugar you add to the loquat butter will depend on your personal preference. Start with a small amount and add more to taste.
- Use loquat butter as a spread: Loquat butter can be used as a spread on toast, muffins, or scones. It can also be used as a filling for pies and tarts.
Conclusion:
Loquat butter is a delicious and versatile spread that can be used in a variety of ways. It's easy to make and can be stored in the refrigerator for up to two weeks. So next time you have a bunch of ripe loquats, give this recipe a try!
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