I’m still in love with the in season peaches. These stone fruits are presently ripe and juicy and full of flavor. Instead of a sweet something, I went more on the savory end. And full fat. :) This peach butter has a hint of sweetness, mostly to bring out the flavor of the peach, plus nutmeg and cinnamon, two of the fruit’s best companions. This recipe should not be confused with the similarly named “peach butter” that, in fact, contains no butter at all and is a (seemingly sad) butter substitute. My recipe contains the real thing, saturated fat and all. It’s divine atop still-warm-from-the-oven buttermilk biscuits.
Butter is a divisive dairy product. There was, and continues to be, the butter vs margarine dispute. I’m definitely Team Butter. Our motto is “Give us butter or give us death”. Or nothing. We’ll settle for nothing. Interestingly, butter can also be altered, in a non-science, non-molecular-level way. Any number of herbs, spices and other flavorings can be added to the softened spread to create a more flavor-filled spread.
The recipe for peach butter comes together easier than most make-your-own-food steps. Simple process all the ingredients that are not the butter until smooth. I chose to use the small bowl of my food processor for the whole thing and it worked great. Once the non-butter ingredients are thoroughly combined, add the softened butter and process until the butter is fluffy.
Then refrigerate the mix until solid and use as you will.
Ingredients
- 1/2 cup butter, softened
- 1 1/2 peaches, pitted and peeled
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1 Tbsp brown sugar
Instructions
- In the bowl of a food processor, process the peaches, nutmeg, cinnamon and brown sugar until mostly smooth.
- Add in the softened butter and process the mix until the butter is fluffy.
- Scrape the mix into bowl to refrigerate or place in wax paper and twist into a log.
- Refrigerate until solid.
Notes
For a sweeter spread, add another tablespoon of brown sugar.
