Loquat Butter Recipes

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LOQUAT CRUMBLE



Loquat Crumble image

We have two loquat trees in our yard, and after experimenting with several recipes, this is my favorite use for their delicious fruit.

Provided by Kristen Schirmer

Categories     Desserts     Crisps and Crumbles Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

8 cups fresh loquats
lemon, juiced
1 cup sugar
¼ cup cornstarch
cooking spray
1 cup all-purpose flour
1 cup packed light brown sugar
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon salt
7 tablespoons cold butter, cut into small pieces

Steps:

  • Remove seeds and blossoms from loquats, cut in half, and place into a saucepan. Drizzle with lemon juice immediately to prevent fruit from turning brown. Cover skillet and heat over low-medium heat until loquats release their juices and come to a simmer, 12 to 15 minutes. Stir often.
  • Whisk together sugar and cornstarch in a bowl and pour over the simmering loquats. Stir well until thoroughly combined and return to a simmer over low heat. Cook until filling has thickened, about 2 minutes. Remove from heat and let cool.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat a 9-inch cast-iron skillet in the for 5 minutes. Remove from oven and lightly coat with cooking spray. Transfer loquat filling to the skillet.
  • Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, brown sugar, vanilla extract, cinnamon, and salt in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture over loquat filling.
  • Place skillet on a sheet pan and bake in the preheated oven until filling is thick and bubbly and topping is browned, about 25 minutes. Remove from oven; let stand 20 minutes. Serve warm.

Nutrition Facts : Calories 436 calories, Carbohydrate 87.2 g, Cholesterol 26.7 mg, Fat 10.6 g, Fiber 3.7 g, Protein 2.6 g, SaturatedFat 6.5 g, Sodium 118.2 mg, Sugar 51.7 g

LOQUAT BUTTER



Loquat Butter image

Make and share this Loquat Butter recipe from Food.com.

Provided by gingerkitten D

Categories     Weeknight

Time 2h15m

Yield 4 half pints

Number Of Ingredients 6

4 lbs loquats
3/4 cup bottled lemon juice
1 cup water
1 lemon, cut in half
2 whole cinnamon sticks
3 cups sugar

Steps:

  • Wash loquats and remove ends and seeds.
  • Cut in half and place in a suacepan with the lemon juice and water.
  • Add lemon halves and cinnamon sticks.
  • Bring to a boil, stirring occasionally, and cook for 30 minutes.
  • Remove the lemon and cinnamon sticks.
  • Continue cooking until mushy.
  • Puree in a food processor or food mill.
  • Put puree in a heavy pan and add sugar.
  • Stir occasionally for 15-20 minutes until puree is thick and spreadable.
  • Put into hot jars, clean rims and seal.
  • Process in a water bath canner for 10 minutes.

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