The muffins from last night were crying out for a companion.
Not much to making a little fruit butter: apples, quince, vanilla, and a little water. The quince adds a lifted floral flavor to the apple-y preserve.
Peel, core, and quarter the fruit. The only actual butter in the recipe is a nub used to get the process started. Other wise the fruit bubbles and reduces on the stove until it achieves its spreadable texture.
Until the fruit starts to caramelize the pot does not require much supervision. At this point there is a bit more tension to the process. Allow the liquid to evaporate. Stirring with increasing frequency as the “butter” thickens. It is a good idea to have a small pitcher of water on hand, just in case. Stop while the “butter” is still a bit loose in the pan. It will thicken as it cools.
Store in the fridge. It is perfect on a piece of toast, over a muffin, or as an accompaniment to a charcuterie platter.
Use a large heavy bottom pan. Add