A Trio of Apple Butters, Episode 1: Earl Grey Vanilla Bean Apple Butter

My family and I took a trip to the orchard at Archibald's Winery on Saturday.

I'm a city girl now, but having grown up in rural Ontario, I still feel very much at home in the country.  There's something cathartic about fresh air and rows upon rows of crisp, ripe apples that nothing in the city can compare to.  The air smelled heavenly.

The wonderful little general store there sold a number of local goodies, and they had a row of fruit butters.  I almost picked up a few, but then I remembered the half bushel of apples I was bringing home.

I decided to fool around with some recipes, and though my third experiment is in the slow cooker now, I already know what my favorite apple butter is- Earl Grey vanilla bean.  The vanilla bean and Earl Grey add a wonderful, sophisticated flavor to the stewed and pureed apples, complementing that bright apple taste without being too overpowering or heavy.  I could put this stuff on everything...toast, ice cream, making it into a tea latte...this butter is seriously wonderful, and super easy.

Here's the recipe; it makes about 3 jars with enough left over for a little dish for your ice cream!

Earl Grey Vanilla Bean Apple Butter

Ingredients

• about 20 medium apples, cored and sliced (no need to peel)
• 4 Earl Grey teabags
• 1/4 cup water
• 1 vanilla bean, halved and then split lengthwise
• 2 tsp loose Earl Grey tea

Directions

1. Pour water into slow cooker.  Layer a teabag, 1 piece vanilla bean, and a quarter of the apples.  Layer another teabag, 1 tsp of the loose tea, 1 piece vanilla bean, and another quarter of the apples.  Keep layering until everything is in the slow cooker.
2. Cook on high for approximately 4 hours, until apples are soft and breaking apart.  Let cool slightly.
3. When cool enough to handle, remove the vanilla bean and teabags and set aside.  Pour the apple mixture into your blender and blend until smooth.
4. Add the mixture back into the slow cooker.  Scrape out the seeds to the vanilla beans and add seeds into the slow cooker.  Throw the empty pods into the slow cooker as well.  Squeeze the remaining liquid out of the teabags into the slow cooker.  Discard teabags.  Cook down for about an hour with the lid to the slow cooker ajar, or until desired thickness.  Discard vanilla beans.  Let cool and then pour into jars.  Should keep for about 2 weeks or so.  Enjoy!

What are some of your favorite Autumn memories?