Ginger Peach Butter Recipes

Steps:

• Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• Preheat the oven to 350 degrees F.
• Add the peaches to a large high-sided saute pan with the vanilla, 3 tablespoons of the brown sugar and 1/2 teaspoon of the ginger. Cook over medium-high heat until the peaches start to defrost and soften and the sugar starts to melt, about 5 minutes. Pour the peach mixture into a 9-inch deep-dish baking dish and set aside to cool.
• In the bowl of a food processor fitted with a blade, mix together the whole-wheat flour, salt, remaining 1/4 cup brown sugar and 2 teaspoons ginger. Add the cold butter to the food processor and process until it starts to come together to form a dough. Add the pecans and oats and pulse just until the pecans are roughly chopped.
• Crumble the crumb topping onto the peaches, coating them completely. Bake until the peaches are tender and the crumble is golden brown, 45 to 50 minutes.
• Serve the crumble with vanilla ice cream and spoon over the Buttered Pecan Ice Cream Topping.
• In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly.

Steps:

• Heat oven to 350°F. Place cookies and 1/2 cup pecan pieces in food processor. Cover and process until crushed. Add butter; process until mixed. Press evenly in rectangular pan, 13x9x2 inches. Bake 8 to 10 minutes or until center is set when lightly touched. Cool completely, about 25 minutes.
• Spread frozen yogurt over cooled crust. Freeze 30 minutes.
• Spread whipped topping over frozen yogurt; sprinkle with finely chopped pecans. Freeze about 4 hours or until firm.
• To serve, let stand at room temperature 5 to 10 minutes. Cut dessert into squares. Top each square with 2 or 3 peach slices.

Steps:

• In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside., For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping., Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature., Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.

Steps:

• In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork, until dough forms a ball., Divide dough into seven portions; wrap each in plastic wrap. Refrigerate for about 1 hour or until easy to handle., On a lightly floured surface, roll out five portions of dough to fit a 5-in. pie plate. Transfer pastry to pie plates and trim to 1/2 in. beyond edge of plates; flute edges., In a large bowl, toss peaches with lemon juice. Combine the sugar, cornstarch, ginger and salt. Add to peaches and toss to coat. Transfer to pie shells. Dot with butter. Transfer pies to a baking sheet. , If decorative cutouts are desired, roll remaining pastry to 1/8-in. thickness; cut out with 1-in.cookie cutters. Arrange over pies. If a streusel topping is desired, combine remaining pastry with crystallized ginger and coarse sugar; sprinkle over pies., Bake at 375° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• Spray a 4 qt slow cooking with cooking spray. Add the peaches, sugar, lemon juice, cinnamon and ginger. Mix well.
• Cover and cook on low for 2 hours. Stir in the tapioca and cook another 60 minutes.
• Let cool to room temp and store in fridge.