Vanilla Banana Rum Butter
This fruit butter is a delightful condiment for a special brunch as a spread for toast or croissants, filling for crepes or dolloped on top of yoghurt.
- 1 vanilla bean
- 1 1/2 cups packed light brown sugar
- 4 lbs bananas peeled and roughly chopped
- ¼ cup lemon juice
- ½ cup dark rum
Split the vanilla bean and scrape out the seeds. Place the seeds and pod in a large, wide pot. Add the bananas, brown sugar, lemon juice and rum and cook over medium-high heat. Stir frequently for about 30 minutes or until the fruit is quite broken down.
Remove from heat. Discard the vanilla pod. Blend the banana mixture using a blender or food processor. Blend until completely smooth. Return the mixture to the pot and cook over low heat until a nice butter consistency is reached.
Prepare a boiling water bath and heat the jars. Place the lids in a small saucepan, cover them with water and simmer over very low heat.
Ladle the banana mixture into hot jars, leaving ¼ inch headspace. Remove air bubbles, wipe the rims of the jars and seal.
Process in a boiling water bath for 20 minutes for Calgary elevation.
Serving suggestion - I think it be delicious spread as a layer in the bottom of pots for creme brulee then top your custard with banana slices sprinkled with sugar to be lightly torched.
Adapted from Tart and Sweet