Fruit butters are a great way to make use of the season's excess produce. So with peach season wrapping up, here's a peach butter recipe that freezes well, for when you want a little bit of summer later on in the year.
Using the slow cooker makes this recipe a breeze to assemble and will perfume your kitchen with smells of fruity goodness for hours on end. This recipe is fairly straightforward when it comes to the ingredients. Pink peppercorns lend a light, floral note and mild pepperiness to the butter, taking it from ordinary to next level. A squeeze of lemon juice at the end adds just enough acidity to bring the fruit spread to life.
The key step to remember is to vent the lid of the slow cooker to allow the water from the peaches to cook off. This will leave you with just the right consistency, making it perfect for spreading on toast, swirling in your bowl of Greek yogurt or brushing on grilled chicken.
Slow Cooker Peach Butter
Recipe from the Tasting Table Test Kitchen
Yield: About 3 cups
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours and 10 minutes
5 pounds (about 10) peaches—peeled, pitted and cut into chunks
1 cup granulated sugar
1 teaspoon crushed pink peppercorns
1 teaspoon kosher salt
Zest and juice (divided) from 1 lemon
1. Put the fruit into a 6-quart (or larger) slow cooker. Add the sugar, pink peppercorns, salt and lemon zest, and stir to combine.
2. Place a wooden spoon or wooden chopsticks across the top of the slow cooker, then place the lid ajar on top (this will allow the fruit to reduce). Cook, stirring every few hours, until the liquid from the peaches becomes syrupy, 10 to 12 hours on low or 6 to 8 hours on high. Make sure to re-vent the lid after each stir.
3. Turn off the slow cooker and let cool slightly, uncovered. Transfer the contents to a blender, add half of the lemon juice and purée until smooth. Finish with more lemon juice, as desired.
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