STRAWBERRY BUTTER

Ingredients

• 250g Perfection Strawberries
• ½ cup (110g) white sugar
• 1 tsp vanilla bean paste
• 2 tbs (40ml) lemon juice
• 80g butter, at room temperature
• Warm croissants, Bagels, crumpets or toasted sour dough, to serve

Method

1. Wash, hull and slice the strawberries. Place into a non-stick frying pan with sugar, vanilla and lemon juice. Stir over medium heat until sugar has dissolved. Bring to gentle boil, boil 6 minutes, stirring often (you should have 3/4 cup). Set aside 20 minutes to cool to room temperature.
2. Spoon the strawberry mixture into a food processor. Add butter and pulse until well combined. Transfer to an airtight container. Refrigerate 3 hours.
3. Strawberry butter is delicious spread on croissants toasted bagels, sour dough, , crumpets and scones.

Tip: The strawberry butter will keep freezer in an airtight container for 3 weeks in the fridge or 1 month in the freezer.