Receta Peach Butter with a Twist
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Peach Butter with a Twist
It's that time of year when I'm canning like a Crazy Englishwoman again. Cherries in rum, cherry pit vinegar, plums in sake, blueberry jam. And now peaches. Over the next few days I'll be making peach jam and peach pie filling, but last week I tried my hand at Crockpot Peach Butter.
This really has never been easier.
- 12 cups peaches, peeled and pitted (about 6lbs)
- 1 cup honey
- 2-3 tbs fresh grated ginger
Put in the slow cooker on low for 12 hours. Blend with my handy Cuisinart Smart Stick Hand Blender (Google Affiliate Ad) and then cook for another hour or two with the lid off to help get rid of any excess moisture.
Can. Seal. Voila.
Except that I did something a wee bit different this time. Instead of using honey, I decided to use my Bourbon and Vanilla Sorghum from wonderful local company, Bourbon Barrel Foods.
Wow, what a difference!
If you like a sweet, simple peach butter, this is not for you. Even my husband, whose normal response is "taste good" or "taste bad", waxed eloquently about the many layers of flavor in this spread. First you taste the sorghum with a hint of bitterness from the bourbon barrel, next comes the faint fire of ginger and finally, the sweetness of the peach. The peach is the last taste to come out and you might be forgiven for not even realizing at first that this is in fact peach butter.
But it is. And if you like a multi-layed flavor, I encourage you to give this a try.