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.
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.