Servings: 6 serving
Equipment
Ingredients
- 4 large green apples
- 1 large fennel bulb
- 2 tablespoons ghee
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 teaspoon freshly squeezed lemon juice
- Pinch of sea salt
- Seeds from 1 vanilla bean pod or 1 teaspoon pure vanilla extract
Instructions
- Begin by thoroughly washing 4 large green apples. Peel, core, and dice the apples into small, even pieces to ensure uniform cooking.
- Remove the fronds from 1 large bulb of fennel, and finely dice both the fronds and bulb, ensuring to discard any tough or fibrous parts of the bulb.
- Add the diced green apples and fennel to the saucepan, stirring gently to coat the pieces with the melted ghee.
- Continue cooking the apple and fennel mixture over medium heat for approximately 10 minutes, or until the apples begin to soften and release their natural juices.
- To the saucepan, add 1/4 cup of maple syrup, 1/4 cup of coconut sugar, and 1 teaspoon of freshly squeezed lemon juice, stirring to combine all the ingredients.
- Introduce a pinch of sea salt and the seeds from 1 vanilla bean pod (or 1 teaspoon of pure vanilla extract) to the mixture, stirring well to evenly distribute the flavors.
- Reduce the heat to low and allow the mixture to simmer for 45-60 minutes, occasionally stirring to prevent sticking and ensure even cooking. The mixture should thicken and the apples should be completely softened.
- Once the apple-fennel mixture has reached a thick, butter-like consistency, remove the pan from the heat. Allow it to cool slightly before proceeding.
- Using an immersion blender or transferring the mixture to a food processor, purée the apple and fennel until completely smooth, free of any lumps or chunks.
- Adjust the seasoning by adding additional lemon juice or sweetener to taste, if necessary.
- Let the green apple and fennel butter cool to room temperature. Once cooled, transfer it to an airtight container.
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06/10/2024 12:05 pm GMT
