Pink Peppercorn Fruit Butter


1 stick (4 oz) room-temperature salted butter
1/4 Cup finely-chopped fresh strawberries (or other finely-chopped fresh fruit)
1/2 tsp coarsely-cracked Pink Peppercorns
1/2 tsp thyme leaf (preferably fresh)


Using a stand mixer and its paddle attachment, cream the butter on medium-high speed until it is fluffy, 1 to 2 min. Reduce the speed to medium-low and fold in the strawberries, cracked pink peppercorns, and thyme until just incorporated, 30 seconds or less.

Serve on hearty fresh bread, biscuits or crackers.

Make Ahead: Can be prepared up to several days ahead, and stored in the refrigerator.