Mango-Maple Syrup Butter
AAM MAKHAN
-Recipe from Yamuna mataji
For this recipe you can use mango, papaya, even peaches or pears. Maple
syrup has a flavor reminiscent of jaggery from Bengal’s date palm
trees. This elegant butter is a natural for company brunch with
assorted tea breads, muffins or
biscuits.
Preparation time (after ingredients are assembled): a few minutes
Makes: about 1 ½ pounds (680 g)
2 table spoons (30 ml) sugar
5 strips of orange zest, each 4 inches * ½ inch (10 * 1.5 cm)
1 pound (455 g) unsalted butter, preferably
Homemade (page 104), slightly chilled
and cut into 1-inch (2.5 cm) pieces
One 2 ½ -ounce (100 g) package of cream cheese
or neu fchatel, brought to room temperature
and cut into 1-inch (2.5 cm) pieces
1 ½ cups (360 ml) chopped mango,
papaya, peach or pear
½ cup (120 ml) maple syrup
Fit a food processor with a metal blade. Add the sugar and orange zests
and pulse the machine off and on until the zest is finely minced. Add
the butter and cream cheese and process until smooth. Add the fruit and
maple syrup and pulse until the fruit is finely chopped but not pureed.
Well covered, the butter can be kept refrigerated for up to 3 weeks.