Loquat Butter Recipes

Steps:

• Remove seeds and blossoms from loquats, cut in half, and place into a saucepan. Drizzle with lemon juice immediately to prevent fruit from turning brown. Cover skillet and heat over low-medium heat until loquats release their juices and come to a simmer, 12 to 15 minutes. Stir often.
• Whisk together sugar and cornstarch in a bowl and pour over the simmering loquats. Stir well until thoroughly combined and return to a simmer over low heat. Cook until filling has thickened, about 2 minutes. Remove from heat and let cool.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a 9-inch cast-iron skillet in the for 5 minutes. Remove from oven and lightly coat with cooking spray. Transfer loquat filling to the skillet.
• Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, brown sugar, vanilla extract, cinnamon, and salt in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture over loquat filling.
• Place skillet on a sheet pan and bake in the preheated oven until filling is thick and bubbly and topping is browned, about 25 minutes. Remove from oven; let stand 20 minutes. Serve warm.

Steps:

• Wash loquats and remove ends and seeds.
• Cut in half and place in a suacepan with the lemon juice and water.
• Add lemon halves and cinnamon sticks.
• Bring to a boil, stirring occasionally, and cook for 30 minutes.
• Remove the lemon and cinnamon sticks.
• Continue cooking until mushy.
• Puree in a food processor or food mill.
• Put puree in a heavy pan and add sugar.
• Stir occasionally for 15-20 minutes until puree is thick and spreadable.
• Put into hot jars, clean rims and seal.
• Process in a water bath canner for 10 minutes.

Steps:

• Place loquats into a saucepan and stir in water, orange juice, and brown sugar until sugar has dissolved. Bring the mixture to a boil and stir in ground ginger, cinnamon, lemon pepper, and smoked paprika. Reduce heat to low and simmer until loquats are soft and starting to break apart, about 20 minutes, occasionally whisking vigorously to help break up the fruit. When sauce is thick, stir in vinegar and simmer 3 more minutes. Remove from heat.
• Heat grapeseed oil in a skillet over medium heat and pan-fry chicken breasts until golden brown and no longer pink in the center, 5 to 8 minutes per side. Remove chicken breasts and cut into bite-size pieces, return to skillet, and stir in 1/4 the loquat sauce, scraping and dissolving any browned bits of food into the sauce. Serve with remaining loquat sauce on the side.