Tuesday, July 28, 2015
Rum Island Butter with Pineapple, Mango & Banana
One of the many things I'm going to miss when we sell our home in NY is my pantry. It's huge and I made sure I kept it well stocked. When something was on sale I was like a moth to a flame. I never got one or two items it was more like six or more. Plenty of room to store it so why not and in the long run it saved us money.
In the pantry I still have a few cans of pineapple and really didn't think of using them until I found this recipe on Morsels & Moonshine.
I've been on a mango kick lately and always have bananas in the house but when I saw coconut rum- no way was that going in the recipe.
Coconut does not touch these lips and subbed 1 tablespoon of vanilla for 1 tablespoon of rum extract. The coconut rum I subbed pineapple juice.
My mango was super ripe and my banana wasn't large, I think that's why I got more of an orange color to the jam but who cares? It taste delicious.
The first thing I added it to was the mousse recipe. OH MY! Can you say make again?
1 banana (no brown spots)- peeled and sliced
1 can pineapple chunks (20 oz), liquid removed
1 ripe mango, peeled and chopped
1 c. organic cane sugar*
2-3 T. lemon juice
1 T. Rum Extract **
pinch of cinnamon
1/4 c. pineapple juice ***
Drain the pineapple and save the liquid for later use.
Add the sliced banana, chopped mango's and the pineapple to a large deep skillet. Sprinkle sugar over the mixture and add in the lemon juice and mix until well combined.
Over medium heat bring the mixture to a boil. When it starts to boil reduce the heat to bring the mixture down. You want the fruit to be soft and for the liquid to evaporate.
At this point add the rum extract, cinnamon and pineapple juice.
Stir consistency with a wooden spoon. Should take about 20- 30 minutes.
Once cooked let cool in the skillet.
Place the cooled mixture in a food processor or blender and mix until smooth.
The mixture should have the consistency of applesauce.
Refrigerate once cooled.
Recipe made about 1 1/2 cups.
* Someone gave me bag of organic cane sugar and found that in the pantry.
** Rum Extract was my sub. The original recipe use 1 tablespoon vanilla
*** Didn't use 1/4 cup coconut rum that was in the original recipe subbed pineapple juice .
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