So after a bit of googling, I came across this recipe for Hungarian Lekvar, which is a dried fruit butter, made with dried apricots or prunes.
Since I'm a pathological recipe corrupter, I did a bit of modification, and went for prune and dark chocolate butter, to make use of a small bar of Lindt 95% chocolate which was too bitter for me and had even escaped several emergency chocolate cupboard raiding attempts. Inspired by the successful result, I decided to get more experimental and went for spiced pear and ginger, with a vanilla pod, cloves and star anise to add a spicy sweetness.
So far the concoctions have proved to be a versatile pair, although the prune and chocolate one is possibly a little confused about its identity and is treading a fine line between sweet and savoury. Or perhaps it's just me and my husband that are confused - he's definitely of the sweet camp, but I'm convinced it's a relish/chutney savoury wannabe.
Anyway, here's a run down of the situations in which they've been consumed so far...
- Pear and ginger on warm out of the oven scones
- Prune and chocolate on toast (a grown-up Nutella substitute...?)
- Prune and chocolate on venison burgers
- Pear and ginger sandwiched in the middle of a Victoria sponge
- Prune and chocolate stirred into porridge
- And both varieties straight out of the jar on a spoon by the aforementioned husband!