Wednesday, December 5, 2012

Remembering autumn with a Caramel Apple Butter Spread

After 10 days of being in bed with a bad influenza and high fever I can finally write my 2 posts. I was so eager to share with you these recipes.

I have for you today a yummy and easy recipe for all the left over apples that you did not bake with or eaten after your last apple picking trip.

The beautiful jewel color autumn leaves in Canada
In the end of October we went apple picking at the Mont-Saint-Grégoire. Mont-Saint-Grégoire is a municipality in the province of Quebec, Canada, located in the Regional County Municipality of Le Haut-Richelieu and it is about a one hour drive from Montreal.
Fallen maple leaves in all the shades and hues of autumn. Nature in all its glory!
I was a beautiful sunny day in spite of the chilly wind. Marie J., Lola’s friend, came with us to pick apples. The three kids had so much fun running in the fields, picking apples, eating the apples and then climbing everywhere. It was a joy to watch them and take pictures. It is magical watching kids at play. They are so carefree and intense. Anything makes them happy. We should learn from our kids the joy of living and appreciating the moment.

The warm autumn sun was slightly warming my face while sitting on a wooden bench and daydreaming. The nature was so beautiful with the warm multicolored leaves falling around me. I love autumn with its colors, aromas and warmth.

The days passed by and winter came. The big bag of apples had still some apples left in it. Most of the apples were starting to lose their crispiness.
I had made several recipes and put apples in the lunch bags of my girls.
So with the leftovers I decided to make apple caramel butter.

I did not want to make apples compote or apple sauce. My kids used to love them younger but now they are not interested in these recipes anymore. I wanted to make something richer that would be savored all winter long. Not too sweet nor too heavy. So I decided to make Apple Caramel Butter which is rich in flavor, creamy and so versatile. I am sure you will enjoy it as much as we do. You can use pears for the recipe if you like. It would be equally good. Hope to get your comments.

Apple Caramel Butter Spread
Makes 4-5 small jars

You will need:
10-12 apples (Cortland, Golden or McIntosh)
1 lemon
1 cup of butter (about 220 gr)
2 cups of raw sugar (or caster sugar)
1 pinch of salt (1/4 tsp)
1 tbs vanilla
Half a pod of vanilla (optional)
1 tbs brandy (optional)

Peel, core and cut the apples and put in a big bowl of water added with the lemon juice. Water and lemon will help the apples keep their creamy color and not oxidize.
In a medium pot add the butter and sugar and let simmer on medium heat till it starts caramelising (about 5-7 minutes).
Add the apples to the caramel and let cook till you don’t see whole pieces anymore. Then add the pinch of salt, the vanilla and brandy. Let cook for 1 more minute then put in a mixer and puree.
Put your caramel apple butter in jars and enjoy. You can eat them with brioche, bread slices or add to the bottom or your apples pie. Simply delicious.
The caramel apple butter will keep for a long time if you sterilize your jars. It is worth the effort and not that complicated to do. Buy new jars and their covers and follow the method shown in the video below (found on youtube): 
I don’t have the basket that goes in the pot and I have no problem canning without it. So don’t worry much about it. Hope you enjoy the recipe and start canning your food. Bon appétit, Sahten, Enjoy!


Coin Francophone:

Beurre au caramel de pommes
Donne 4-5 petits bocaux en vitre

Vous aurez besoin de:
10-12 pommes (Cortland, McIntosh ou Golden)
1 citron
1 t de beurre (environ 220 gr)
2 t de sucre brut
1 pincée de sel (1/4 cuillère à café)
1 cs de vanille
½ gousse de vanille (facultatif)
1 cs de brandy (facultatif)

Pelez, épépinez et coupez les pommes et les mettre dans un grand bol d'eau additionnée de jus de citron. L’eau citronnée aidera les pommes à conserver leurs couleurs et elles n'oxyderont pas.
Dans une casserole moyenne, mettez le beurre et le sucre et laissez mijoter à feu moyen jusqu'à ce qu'il commence à caraméliser (environ 5-7 minutes).
Ensuite ajoutez les pommes au caramel et laissez cuire jusqu'à ce que vous ne voyez plus de morceaux. Ajoutez alors une pincée de sel, la vanille et le brandy. Laissez cuire pendant 1 minute puis mettre le tout dans un mélangeur et réduire en purée (retirer la gousse avant, si vous en avez mis).
Mettez votre beurre au caramel de pommes dans des bocaux. Vous pouvez mangez ce beurre avec vos brioches ou croissants. Les rajouter à vos tartines et toasts. Ou même garnir vos tartes aux pommes et s’en servir comme appareil. C’est simplement délicieux.  Bon Appétit!

Le beurre au caramel de pommes se conserve pendant longtemps si vous stérilisez vos pots. Pour ce faire il vous faudra des pots neufs et suivre la méthode de la vidéo ici-haut.
Le panier utilisé dans cette vidéo est pratique mais pas nécessaire. Moi-même j’en ai jamais utilisé et je réussi toujours mes conserves. Donc pas de problèmes et pas de panique. C’est vraiment facile faire des conserves. Il faut seulement un peu de patience. J'espère que vous apprécierez la recette et que vous tenteriez la méthode de conservation. 


  1. i'm happy you're not sick anymore :),you caramel butter look delicious!:D

    1. Thank you dear. Feeling so much better already. Had to take antibiotics though. I hate taking medication. :)
      Hope you try the recipe. It is so easy to make. I test my recipes several times. So they are fool proof. :) Enjoy!


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