Excellent! I don't have handy the recipe for the plum sauce, though my mother (and my aunt) made it every childhood summer that I can remember. It wasn't spicy in the chilli sense - more in the allspice sense - and it was very good on cold meats, especially.
Plum butter was not much like lemon butter, so fruit butter was/is a shifting term for me. Plum butter just seemed to me like a finer, smoother jam; lemon butter was delectable and buttery. (Both were somewhat tart as well as sweet; that's how I like them!) I faintly recognise that some people would call lemon butter, lemon curd, though I myself wouldn't; I would think of lemon curd (which I haven't made) as something that might be put as a filling in a sponge cake, say.
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branchandroot
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Date: 2015-10-13 12:10 am (UTC)Plum butter was not much like lemon butter, so fruit butter was/is a shifting term for me. Plum butter just seemed to me like a finer, smoother jam; lemon butter was delectable and buttery. (Both were somewhat tart as well as sweet; that's how I like them!) I faintly recognise that some people would call lemon butter, lemon curd, though I myself wouldn't; I would think of lemon curd (which I haven't made) as something that might be put as a filling in a sponge cake, say.