Turnip Latkes
A simple recipe for creamy goat cheese, Chèvre

Spiced Peach Butter

 

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 This is a simple, yet delicious way to preserve the flavor of summer.  Use peach butter on toast, in pies, pastries and cookies.

  • 2 lb peaches
  • 1/2 cup brown sugar
  • 1 cup water
  • 1 tbsp Russian Mulling Spice
  • Juice of one lemon (about 1/4 cup)

Halve your peaches and remove the pits, then cut each half into quarters .  Place peach chunks in a medium pot, along with 1 water. Simmer until peaches are tender, about 15 to 20 minutes, stirring occasionally to ensure they cook evenly.

Remove the pot from the stove and allow to cool.  I like to keep the skin on my peaches and just use an immersion blender at this point to puree the peaches.  If you would prefer to remove the skin use a food mill or blanch the peached before cutting to easily peel off the skin.

Return the pot to the stove and add the sugar, remaining water, mulling spice, and lemon juice.  Bring the mixture to a good strong simmer/gentle boil, cooking them at this level for 30 to 40 minutes, stirring occasionally in the beginning and more often near the end. As it butter and the fruitcan begin to scorch on the bottom of the bottom of the pot.

An old fashioned method to check the peached have thickened enough is to use a cold plate.  Drop a spoonful in the middle, if no water forms a ring around it in a couple minutes, your fruit butter done.

 

More spreadable treats;

 

Photo Credit:  Julie Cecchini

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