Compound Fruit Butter Recipe

A compound butter is a mixture of butter and a flavor or an ingredient, you are “compounding” two or more of these items together to create a blend of flavors. It is believed that the elements in the butter bring out the flavors in herbs and fruits, this is why a great fruit or sweet flavored butter pairs so well with something like pancakes, french toast or even a waffle.

Compound butter's are made by whipping butter in a mixer or food processor, then adding the flavors of choice -- the butter is then formed into a log shape and wrapped in plastic wrap or wax paper and chilled until it is has set enough to slice. I have listed several flavor combination's below, these all lend very well to the Buttermilk Pancake recipe I have included. Have fun creating some great compound butter flavors.

**Compound Butters**

Ingredients

Yields 1 butter log about 4 inches long

Honey Orange Butter

1 cup butter, softened
1/4 cup orange marmalade
1/2 teaspoon vanilla
2 tablespoons orange zest (grated rind)
1/4 cup honey

Peach Butter

1 cup butter, softened
1 ripe peach peeled and pitted
1/4 cups powdered sugar
1/8 teaspoon salt

Honey Butter

1 cup butter, softened
1/4 cup honey

Cinnamon Sugar Butter

1 cup butter
1 1/2 cups sugar
2 tablespoons cinnamon

Strawberry Butter

1/2 pint fresh strawberries, mashed
1 cup butter, softened
1/4 cup powdered sugar

Directions

Place softened (not melted) butter in a mixer or food processor cream until smooth then incorporate your flavors, form your log and chill until firm. Then slice and enjoy on anything desired.


I have included a great Buttermilk Pancake recipe, this creates very fluffy pancakes that taste great topped with one of the butters suggested above.

Buttermilk Pancakes

Ingredients

Yields 4 large pancakes

1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil

Directions

Preheat a skillet over medium heat, combine all ingredients in a blender on puree until smooth. Pour batter onto the skillet in about 4 inch circles, flip the pancakes when small bubbles start to appear on the surface of the batter -- cook pancakes on other side for same amount of time until golden brown. Top with your compound butter of choice.