Fruit Butters

Name: Fruit Butters
Brand: Stonewall Kitchen
SKU: 71138130922
Price: 9.95 USD
Availability: InStock

$9.95

Color

These fruit butters are a dairy-free, sweet spread made of fruit. Cooked down to a paste and then lightly sweetened. Creamy, smooth and rich in flavor, each one is great as a topping on breakfast breads, muffins, toast or scones or can be used in baking.

Deliciously fat free

Fig & Walnut Butter: Spread atop bruschetta with crumbled blue cheese and your guests will all be begging for your secret recipe!

Non-Gluten
Allergens: TREE NUTS
Ingredients: Pure Cane Sugar, Fig Paste, Water, Dried Figs, Walnuts, Orange Juice, Lemon Juice, Citric Acid, Spices
12.75oz

Caramel Apple Butter: Dip your apple right in! It's the perfect topping for your favorite ice cream, cake or pastry.

Non-Gluten
Ingredients: Apple Butter (apples, sugar, high fructose corn syrup, apple cider concentrate, spices, potassium sorbate (preservative)), Brown Sugar, Pure Cane Sugar, Natural Caramel Flavor, Citric Acid
12.5oz

Maple Pumpkin Butter: Decadently rich Maple Pumpkin Butter delivers the essence of fall with a sweet mixture of maple and pumpkin.

Ingredients: Pumpkin Puree, Pure Cane Sugar, Brown Sugar, Maple Syrup, Water, Modified Cornstarch, Citric Acid, Spices
Non-Gluten Ingredients
12.25oz

Mini Maple Pumpkin Pies

Ingredients:

2 ready-to-bake pie crusts
2 cups heavy cream
2 egg yolks and 4 whole eggs lightly beaten
1 cup Maple Pumpkin Butter
Whipped Cream for serving

Directions:

Preheat oven to 325° F.
Use a biscuit or cookie cutter to cut 5 inch circles from the dough or cut circles free-hand.
Place circles into the cups of a standard muffin pan and gently press down to create mini pie crusts.Use a fork to lightly press holes in the pie shells.
Bake 5-10 minutes or until just dry and turning golden. Remove and set aside until ready to fill.
Heat cream in a small, heavy saucepan. Warm thoroughly but do not simmer. Remove from heat and stir gradually into beaten eggs.
Add Maple Pumpkin Butter and mix well.
Pour custard into pre-baked mini pie shells. Do not fill to the very top as custard will puff slightly.
Bake approximately 15-20 minutes or until custard is set. An inserted knife or toothpick will come out clean.
Cool before serving with plenty of whipped cream.