Rummy fruit compound butter

This fruit butter is based on the initial steps toward making Black Cake, a Caribbean Christmas cake for which Ramin is famous among our friends and family. The cake calls for dried fruits soaked in rum and puréed then added to a cake batter made with plenty of butter. Normally, the fruits for the cake are soaked for weeks and weeks but we’ve developed a quick method using a microwave to approximate the same flavors. Although it may seem counterintuitive, use a salted butter for this compound butter because the touch of salt enhances the sweet and rummy flavors. This butter is excellent on everything from muffins to waffles and pancakes. It’s even good on toast. Gently toasted nuts mixed with a little bit of this butter, melted, are a delicious topping for Danish and pound cake too.
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Ingredients

MAKES: 4 ounces (112 g)

  • 1 tbsp 10 g dark raisins, minced
  • 1 tbsp 10 g dried cherries, minced
  • 4 pitted prunes minced
  • 120 ml spiced rum
  • 120 g salted butter softened
  • 14 g dark brown sugar
  • 3 g ground cinnamon
  • ⅛ tsp ground allspice
  • ⅛ tsp ground cloves

Instructions

  • Mix the fruits together in a small microwave-safe bowl and add the rum.
  • Cover tightly with plastic wrap and microwave on high for 1 to 1½ minutes, or until the plastic wrap begins to suction to the bowl.
  • Remove the bowl from the microwave and set aside until it is completely cool.
  • Place the butter in the bowl of a stand mixer and add the sugar, cinnamon, allspice and cloves.
  • Mix for 1 minute or until all the ingredients are well combined.
  • Alternatively, you may do this with a whisk by hand.
  • Drain the rum from the fruits and add the fruit to the butter mixture.
  • Discard the rum or keep to drizzle on vanilla ice cream.
  • Mix the fruits well into the butter.
  • Scrape the butter into a small bowl and cover tightly with plastic wrap.
  • Alternatively, cut a square of wax paper 12 inches by 12 inches (30 by 30 cm) and scoop the butter into the center of the paper.
  • Fold the wax paper over the butter and roll forward to form a log.
  • Twist the ends of the wax paper tightly.
  • Chill the butter until solid.
  • The butter may also be frozen for later use.

Notes / Tips / Wine Advice:

It will keep up to 1 month in the freezer. Use slices of butter on warm muffins, scones, waffles or pancakes.
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Course Butter