Mango-Maple Syrup Butter

-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 pounds (680 g)

2 table spoons (30 ml) sugar
5 strips of orange zest, each 4 inches * 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 -ounce (100 g) package of cream cheese
       or neu fchatel, brought to room temperature
        and cut into 1-inch (2.5 cm) pieces
1 cups (360 ml) chopped mango,
      papaya, peach or pear
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.