Small Batch Spirited Apricot Cherry Butter Food

APRICOT AND CHERRY CRISP

Steps:

• Preheat the oven to 400 degrees. In a large bowl, mix together the apricots, cherries, sugar and flour. Grease an 8 by 8-inch or 1 1/2 quart baking dish with the butter. Pour the fruit mixture into the dish. In a separate bowl, mix together the oatmeal, flour, brown sugar, butter, cinnamon and salt and mix well. Top the fruit with this mixture and place in the oven. Bake for 25 minutes, or until the topping is golden brown. Remove from the oven and cool for 15 minutes before serving.

APRICOT-CHERRY CRISP WITH LEMON-BUTTERMILK SORBET

Steps:

• Preheat oven to 375°F. Place first 5 ingredients in 13x9x2-inch glass baking dish; toss. Blend granola and butter in processor until moist crumbs form. Sprinkle topping evenly over apricot-cherry mixture. Bake until filling bubbles thickly around edges, about 50 minutes. Serve warm or at room temperature with sorbet.

CHERRY MOSTARDA

Steps:

• Combine all ingredients except cherries in a small saucepan.
• Bring to a boil. Add cherries, reduce heat to medium, and cook until cherries are soft and the syrup has slightly thickened, about 15 minutes.
• Pour into ½ pint jars. Mostarda will keep in the refrigerator for up to 3 months or the freezer for up to a year.

CHERRY BERRY BUTTER

Steps:

• Place cherries and blueberries in a large pot and cook over low heat until soft, adding small amounts of water if necessary, to prevent scorching.
• Let fruit cool.
• Puree fruit in a blender or food processor or using an immersion blender.
• Measure puree.
• Return puree to pot - you should have about 6 cups of puree. Add sugar.
• Cook over medium-low heat, stirring often until mixture has thickened.
• Ladle into hot, clean jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 10 minutes.