Honey Spiced Apple Butter

2 pounds McIntosh apples, peeled, cored, and cut into 1-inch chunks
2 cups apple cider
1/4 cup dark brown sugar
1/4 cup honey
1/8 teaspoon ground cinnamon
1 star anise pod
2 cardamom pods
pinch ground allspice
pinch kosher salt

In a large pot, combine apples and cider. Over medium-high heat, bring to a boil; reduce heat to a simmer. Add the star anise and the cardamom pods. Cook, stirring occasionally, about 30 minutes or until the apples are tender and breaking down easily.

Remove star anise and cardamom pods. Cool mixture slightly and then press through a fine/medium sieve into a bowl.

Return the mixture to the saucepan. Whisk in the brown sugar, honey, cinnamon, allspice and salt. Heat over medium and simmer vigorously for about an hour to 75 minutes, stirring occasionally.

Take the pan off the heat and let cool for 20 minutes. Scrape the apple butter into a glass or Tupperware container, press plastic wrap directly on the surface to seal, cover with a lid, and store in refrigerator.

Makes about 1 1/2 cups

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Ricotta hotcakes with maple syrup

1 1/2 cups self-raising flour
1/2 cup caster sugar
4 eggs, separated
1 1/2 cups buttermilk
1 teaspoon vanilla extract
200g ricotta, crumbled
1/4 cup caster sugar, extra
1 teaspoon ground cinnamon
maple syrup or maple butter* to serve

Mix flour, sugar, egg yolks , buttermilk and vanilla in a bowl.

Whisk the egg whites until stiff peaks form and fold through the flour mixture with the ricotta.

Heat and lightly grease a large non stick frying pan over low heat. Cook 2 tablespoons of the mixture for 3-4 minutes on each side or until puffed and golden.

Combine the extra sugar and cinnamon and sprinkle over the hotcakes. Serve with maple syrup.

Alternatively you could serve the hotcakes with maple butter*.

* Maple Butter:
80 grams softened butter
1-2 tablespoons maple syrup

Combine the butter and maple syrup in a small mixing bowl. Cover and refrigerate.

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