Apple–Fennel Butter

Jonathan Bennett

Moxie the Restaurant, Cleveland, OH

At his Beard House dinner, Jonathan Bennett slathered this delicious butter on trout. We love it on grilled bread for a decidedly autumnal appetizer.


  • 2 large (about 1 pound) tart apples (such as Winesap, Gala, or Honeycrisp), peeled, halved, and cored
  • 1/2 fennel bulb, roughly chopped
  • 1 cup butter
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt


Combine the apples, fennel, butter, thyme, and salt in a heavy-bottomed pot. Cook the mixture over medium-high heat until the apples and fennel caramelize to a medium brown, about 10 minutes. Remove from the heat and let cool for about 10 minutes. Transfer to a food processor and purée until smooth.

Package in an airtight container and refrigerate for up to 2 weeks.


3 cups