Spiced Peach Butter Recipe

Are you hanging on to the last bits of summer of are you SO ready for fall? (which is in five days btw) 

I’ve got the perfect transition recipe to make the seasons meld together seamlessly: Spiced Peach Butter. 

You can use it on toast or a bagel, in baking recipes, or in appetizers like baked brie. 😍 

Spiced Peach Butter

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Yield: 2-2 1/2 cups

Author: Katelyn Harper

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Transition seamlessly from summer to fall with this delicious Spiced Peach Butter! All the sweetness of summer with a touch of autumn spice. It's perfect for your morning toast or English muffin.

Ingredients

• 4lb ripe organic peaches
• 1/4 cup brown sugar or raw honey
• 1/3 cup reserved peach juice or filtered water
• 1/4 tsp cinnamon
• 1/16-1/8 tsp nutmeg
• Sprinkle of cove
• Secret Ingredient: dash of cayenne pepper, optional
• Alternatively, you can replace all spices with 1-2 tsp pumpkin pie spice

Instructions

1. Wash peaches & pat dry. Peel & dice peaches with a paring knife (you can also use the blanching method if you prefer, but I personally find the repetition of peeling meditative, plus I’m too lazy to set it all up) I prefer to use two large plates to cut and peel the peaches: I slice on one plate, place the peels & pits on the second plate. This way I make sure I have enough reserved peach juice to work with before I throw anything away.
2. Add all ingredients to a large saucepan or stockpot & bring to a gentle simmer
3. Simmer for around 40 minutes (up to 1.5 hours), stirring regularly to make sure none of the peaches are sticking to the bottom.
4. Peaches should be soft and mushy at this point and darkened in color. You can add more spice to taste.
5. Using an immersion blender carefully (unless you want hot peach butter to fly all over) blend the mixture until it reaches your desired consistency. Alternatively, you could be smarter than me and decide to wait for it to cool a bit before using the stick blender or use a regular high powered blender instead.
6. Store what you’ll be able to eat in 5 days in the fridge & save the rest in the freezer!

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