Tag Archives: peach recipes

Almond Peach Butter

Thanks to the wonderful folks at Sweet Preservation.com and the Washington State Fruit Commission, a large, gorgeous box of fuzzy, juicy peaches showed up at our doorstep. These peaches had us drooling and ready to can. We decided to use these Northwestern grown beauties to create an Almond Peach Butter. Pure in its peach form, a peach butter does not, in fact, include butter. Peaches are cooked down to a smooth form and lightly sweetened, preserving the delicate flavors of the fruit.

Washington State Peaches

This butter is a great concoction to can. For canning and preserving tips, click to our Preserving and Canning 101 link. If you do not have the resources, space or time to can, you can shrink this recipe down and toss the butter in a jar or container. It will keep in the refrigerator for 2-3 weeks.

Almond Peach Butter

Almond Peach Butter
Makes about 5-6 cups

14-16 medium-large sized peaches (about 4 lbs)
1 C water
1 3/4 C sugar
2 TBSP pure almond extract

Wash, peel and cut peaches into chunks. Put in large stock pot and add water. Heat until peaches are very soft, about 20 minutes. Using an immersion blender (or a food processor or blender if you don’t have an immersion blender), blend the peaches to a smooth consistency.

Add sugar and almond extract and simmer for 50-60 minutes, stirring every five minutes or so to make sure nothing sticks to the bottom. When the mixture is done, it will remain rounded on top of the spoon for a minute. You can also drizzle a line of the peach butter across the top of the pot. The line of mixture should keep it’s form. You can choose the thickness depending upon your liking.

If you are canning, immediately divide the peach butter amongst the jars and follow your canning instructions. If you are not preserving, allow to cool before placing in a jar or container and refrigerate.

Almond Peach Butter via Haute Apple Pie

This Almond Peach Butter is delicious on toast, an english muffin or a scone. It is a great addition to oatmeal, making it taste like a little bowl of peach cobbler. It is also a great J for a PBJ. We are also experimenting with sandwich spread, bars and other treats!

theLadies

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National Peach Month: Honey Bourbon Peach Cobbler

I simply can’t ignore the fact that August is National Peach Month. Peach Cobbler is one of my all-time favorite desserts. Add a little vanilla ice cream and oh baby, I am hooked. I decided to give a little twist to an old favorite to celebrate this joyous occasion.

And in the spirit of this event, I would like to share some peach facts with you. I bet you didn’t know:

  • Peaches were once known as Persian Apples
  • The phrase “You’re a Peach” originated from the old tradition of sharing a peach with a person you liked
  • Nectarines are peaches without the fuzz
  • In China, the peach is a symbol of longevity

I digress. On with the food! I put together this delectable honey bourbon peach cobbler that was touted┬áby my husband as “quite possibly the best dessert I’ve ever made.” It is adapted from a Tyler Florence recipe. I hope you enjoy it as much as we have.

Ingredients:

  • 6 peaches, peeled and sliced
  • 1/2 C. bourbon
  • 1 C. sugar (plus extra for sprinkling)
  • 2 Tbsp corn starch
  • 1/2 Tbsp cinnamon
  • 2 Tbsp good quality honey
  • 1 1/2 C. all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 sticks unsalted butter
  • 3/4 C. heavy cream (plus some for brushing)

Preheat oven to 375. Place prepared peaches in large mixing bowl. Add bourbon, sugar, corn starch, honey and cinnamon to the peaches and toss to coat.

In a non-stick skillet, melt 1/2 stick of butter. Add peach mixture and heat through for 5-8 minutes, stirring occasionally.

In a medium mixing bowl, sift flour, baking powder and salt. Slice 1 1/2 sticks of butter into small pieces and cut in with a pastry knife. Pour heavy cream to the mixture and mix with hands until the pastry comes together.

Transfer peaches to 2 quart baking dish. Drop spoonfuls of pastry dough on top of peaches. It is okay to leave a few gaps. Brush heavy cream on top and dust with sugar and cinnamon. Bake for 40-50 minutes, until golden brown. Serve with a scoop of vanilla ice cream (Edy’s Slow Churn Vanilla Bean is my fave!)

Happy Peach Month!

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