fruit "butter"

Could the best thing about this be that there's actually no butter involved? Possibly. Could it be that there are only three ingredients? Probably. Could it be that it’s easy to put together? Maybe. Could it be that all you need is a blender and a stovetop to turn a plain fruit into a dense, rich, butter-like, "gorgeous" (as the English say) spread? Yes. All of the above.
I made my fruit butter with the ripest pears my fruit and vegetable guy picked out for me, but you can use whatever fruit you like. Once made you can spread it on toast at breakfast, into tarts or pies, stir it into your yogurt and granola, or if you’re me, eat it right from the container. Maybe you’ll at least put it in a bowl like a decent person, and not keep sneaking off to the fridge with your spoon.

[Yes, there is actual butter under there. Let's keep it real, I couldn't resist!]

Fruit Butter
(from an old Martha Stewart clipping I found in my recipe folder)

3 1/2 pounds fruit (peaches, plums, pears, apples, apricots) pitted, peeled and cut into chunks

1 1/4 cups sugar

1 cup water

Combine fruit, sugar and 1 cup water in a saucepan over high heat. Bring to a boil, reduce heat and cook for 20 minutes, until fruit is soft. Puree the mixture, then return to low heat. Cook, stirring frequently, until the mixture is spreadable and thick, 2 to 2 1/2 hours. Let cool, transfer to airtight containers. Fruit butters will keep, refrigerated, for about a month, or frozen up to three months. 

You’ll be running to make your toast tomorrow morning.