Peach Butter

Peach Butter

It’s a sad day here – our favorite produce market is out of those extra-tasty, late-season Colorado peaches that we’ve been enjoying so much. My dear wife had to practically mug the stock boy for the last lug she brought home, so I knew we were at the end. Thankfully, she let me have a couple of peaches to experiment with in some new (to me) recipes. First up – peach butter.

1 pound of peaches, quartered and pitted (about 2 -3 peaches)
1/4 cup water
1/4 cup brown or raw sugar
Small rosemary spring

Put peaches and water in a blender or food processor and give them a whirl until they are pureed. Pour into a medium saucepan, add the sugar and rosemary, then bring to a low boil over medium heat.

Reduce heat and simmer, stirring frequently, until butter is thick enough that a spoon scraped across the bottom of the pan leaves a clear trail, about 15 minutes. Remove rosemary, let cool and stash in an airtight container (AKA old jelly jar) in the fridge. Yield 1 cup.

The Verdict: ★★★★★
Wonderful, clean peach taste with just enough sugar and just a tiny hint of rosemary. It’s very versatile and is great both spread on toast and dolloped on pork chops. Must make gallons of this next year.

3 thoughts on “Peach Butter”

  1. Yep, I can see that working with grilled pork like you mentioned. Have you tried cutting it with liquid to use as a glaze during the cook? Seems like it would work.

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