Despite the name, there is zero butter in this recipe. That may sound disappointing but trust me, peach butter is equally delicious without it’s dairy counterpart.
What is fruit butter?
Fruit butters are spread like jam or preserves that are mainly just fruit and sugar that have been cooked down. Preserves will have whole or large pieces of fruit in them, and jams are made from mashed fruit but will still have bits and seeds. Fruit butter is smooth as the fruit is pureed or blended during the process. Apple butter is probably the most common fruit butter, as I have seen it in grocery stores.
Generally fruit butters are just fruit and sugar, but you can add spices or flavorings. For my peach butter I wanted a spiced version as peaches and cinnamon are a fantastic combination. However, when you are making this you could definitely skip the spices and just use sugar and peaches.
This recipe only takes about an hour. First you score and boil the peaches to help remove the skin. Then you will dice the fruit, removing the pits and combine it with your sugar and spices and a little lemon juice and cook it down, blending it halfway through. Once it’s ready you let it cool and your peach butter is ready!
This peach butter is perfect for toast or pastries or you can use it to make my Peach Rolls with Cookie Butter Frosting which are a little bit of heaven.
Peach Butter Key Ingredients
- Peaches – Peaches are obviously the main ingredient but you could easily sub this for nectarines or plums or even apples. You want your peaches to be ripe so they are already sweet.
- Brown Sugar – Many fruit spreads will use granulated sugar, which you can use, but as I wanted this to have warmth and spice we are using dark brown sugar to add to that.
- Cinnamon – Cinnamon is the main spice but we are also going to use a little bit of vanilla and cardamom as well.
Ingredients
- 3-4 Medium-large peaches ripe
- 150 g Dark brown sugar ¾ cup
- ½ Lemon
- ½ tsp Cinnamon
- ¼ tsp Cardamom
- ½ tsp Vanilla
Instructions
- Place a large pot full of water over high heat and bring to a boil. Fill a large bowl with ice water. Set aside.
- Score the bottom of your peaches with an x. When the water comes to a boil, gently place the peaches into the water and remove when the skin begins to peel back (1-2 minutes). Place immediately into ice bath.
- Let the peaches cool in the ice bath and then remove and remove the skins. It should peel or slide off easily.
- Slice your peaches removing the pit, and dice the fruit into medium chunks.
- Place your peaches into a medium size sauce pot.
- Add brown sugar, cinnamon, cardamom and vanilla. Squeeze your lemon into the fruit as well, it should be about 1½ tbsp of lemon juice.
- Turn the heat to medium and let it come to a low boil. Cook the fruit mixture for about 15-20 minutes, stirring occasionally.
- At 20 minutes remove from heat and either transfer to a blender or use an immersion blender to process the fruit into a smooth puree.
- Return fruit to saucepan if using a traditional blender, and then place pan back on medium heat and cook for another 10-15 minutes. The mixture should have reduced and become thicker, close to an applesauce like texture.
- Remove from heat and transfer the peach butter to a mason jar. Allow to cool at room temperature then freeze or refrigerate. Peach butter will keep for about 7-10 days in the fridge and a few months in the freezer. Enjoy!
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