 | Blackberry Butter20 servings of 1/4" slice 1 hour |
| • | 1 cup The Perfect Purée Blackberry Puree, thawed |
| • | 2 tbsp. white wine vinegar |
| • | 1 cup unsalted butter, softened |
| • | 1/2 cup heavy whipping cream |
| • | 1/2 tsp. salt |
| • | 1/8 tsp. white pepper |
| Method: | |
| 1. | In a small saucepot stir together Blackberry Puree and vinegar. |
| 2. | Heat mixture to boiling; remove from heat. Cool to room temperature. |
| 3. | When blackberry mixture is completely cooled, whip butter on high speed of electric mixer for 4 to 5 minutes, until light and creamy. Beat blackberry mixture into butter until well blended. |
| 4. | In another bowl beat the whipping cream until stiff. Beat whipping cream into Blackberry mixture until well blended. Beat in salt and pepper; taste sauce for seasoning. |
| 5. | Roll mixture into a log; wrap in plastic wrap and chill until needed. To serve, cut into 1/4″ thick slices. |
| Flavor Twists: | |
| This butter can be made with other flavors of The Perfect Purée, such as Red Raspberry Puree or Black Currant Puree, or savory flavors such as Chipotle Sour blend. | |
| Serving Suggestion: | |
| Compound butters such as this one are perfect served on top of grilled poultry or fish, or presented with a basket of warm breads or popovers. Try this butter on a brunch table to accompany waffles, pancakes, or French toast. | |