A new fruit butter variation that is as simple as it is delectable. Made from velvety blue damson plums picked straight off my family's tree and left to macerate overnight with minimal organic cane sugar and a handful of organic vanilla beans. Next day they are slowly cooked down in a low-heat oven until they are reduced to a thick puree that is the most wonderful melding of flavors—the concentration of a juicy, fresh, California plum, with a warming, floral hit of vanilla bean. Just before canning, a splash of bourbon is added to the pureé, offering a rounded out, warm finishing note.

I love it swirled into plain yoghurt in the morning–but it also makes for a killer brioche toast topper, cake/cupcake filler, brownie swirl-in, sandwich or thumbprint cookie filler, the list goes on! Also works marvelously with a tangy chévre or bucheron.

100%Vegan&Gluten Free.