Homemade Peach Butter – it’s awesome! It’s a great way to instantly fancy up your baking efforts (it surely took my Gingered Zucchini Bread to the next level) without getting into the sugar/fat/calorie territory of frosting. Plus, it’s versatile. Muffins, quick breads, bagels, even good old toast – everything’s a Sir when it’s wearing a dollop of homemade peach butter. Make it for yourself, make it for your friends (wouldn’t THAT be an awesome gift in a cute jar??), but just make it. It’s sweet spicy peachy delicious, like fruit cobbler in spread form. My next batch is going warm over ice cream!
Easy Peach Butter
makes about two cups, or 16 two-tablespoon servings
about 4 cups peach slices/chunks, fresh (best), frozen and thawed (good) or canned and drained (meh)
1/4 cup brown sugar, not packed
the juice of 1 lemon
the juice of 1 orange
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1. Make your peaches into a chunky puree in a blender or food processor. If you’re using fresh, remove the skins first if you’re fussy. I wouldn’t bother, and would argue that the skins add character. Place your pureed peaches in a medium-sized lidded saucepan. Sprinkle the remaining ingredients evenly-ish over top, put the lid on, and let it all sit for 1-2 hours. This gives the sugar and fruit juice time to super-soften the peaches.
2. Cook everything together over medium-low heat, stirring very frequently, for about 10 minutes. Reduce the heat to low and keep it going for another 10 minutes.
3. Let the butter cool completely before storing it in some manner of tightly-lidded container (either plasticware or glass jars work fine). It keeps in the fridge for at least a week, but after that I don’t know because I’d eaten it all.
Per 2 tablespoons, roughly 55g: 33 calories; .2g fat (0g sat); 0mg cholesterol; 1mg sodium; 8.3g carbohydrates; .5g protein; .8g fiber