Spiced Peach Butter Recipes

Steps:

• Peel and slice the peaches.
• Place in a large pot and cook over low heat until soft, adding small amounts of water if necessary to prevent scorching.
• Puree peaches with an immersion blender or in a food processor.
• Return puree to pot - you should have about 8 cups of puree. Add sugar and spices.
• Cook over medium-low heat, stirring often until mixture has reached desired thickness. (about 45 minutes).
• Ladle into hot, clean, half-pint jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 15 minutes.

Steps:

• Place peaches in blender and pulse till smooth (if you like it a little chunky, just don't pulse as much).
• Place peaches and all other ingredients in a heavy bottom pot.
• Cook on medium to low heat for about 3 hours , the thicker you want it the longer you cook it.
• This can then be processed in a water bath for 5 minutes.
• The amount you end up with is determined by how much you cook it down. I get approximately 6-1/2-7 cups of butter.

Steps:

• Score a cross shape in the bottom of each peach. Put the peaches into a large pot of boiling water, for 30 seconds, then transfer the peaches to a large bowl filled with cold water to refresh. Set aside for another 40 to 45 seconds, then drain the peaches, and peel using a sharp knife.
• Put the measured cold water, cinnamon, whole star anise, ginger slices, and sugar into a large saucepan, stir well, and bring to a boil. Reduce the heat, and simmer the mixture, stirring occasionally, until the sugar has dissolved and the mixture resembles syrup.
• Add the peaches to the syrup mixture, and cover them with a disk of greaseproof or parchment paper measuring the same diameter as the pan. Cover the pan with a lid, reduce the heat to a simmer, and simmer for 15 to 20 minutes, or until the peaches are cooked through (they will be soft when pricked with a knife.) Remove the peaches, and set aside on a warm plate. Continue to boil the syrup until its volume has reduced to about 1 cup. Set aside to cool.
• Brush the peaches with a little of the syrup. Stir half of the remaining syrup and the ground star anise into the Greek-style yogurt until well combined, adding more syrup as necessary, to taste.
• To serve, cut each of the spiced poached peaches in half and place 2 of the peach halves onto each of the serving plates. Spoon a portion of the star anise yogurt alongside each peach. Drizzle a little syrup over each peach. Sprinkle over the toasted almonds.

Steps:

• Empty the cans of peaches into a saucepan with their syrup. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns and cloves. Bring the pan to the boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm.
• Serve the peaches with a hot ham letting people take a peach half and some of the spiced juice. Any leftovers can (and should) be stored in a jar and refrigerated and then eaten cold with cold ham.

Steps:

• Peel and slice the peaches.
• Place in a large pot and cook over low heat until soft, adding small amounts of water if necessary to prevent scorching.
• Puree peaches in a blender or food processor.
• Return puree to pot - you should have about 8 cups of puree. Add sugar.
• Cook over medium-low heat, stirring often until mixture has thickened.
• Ladle into hot, clean jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 15 minutes.

Steps:

• Preheat oven to 350 degrees.
• Coat a 13 X 9 inch baking dish with non stick spray.
• Put butter in pan and put in oven to melt.
• Meanwhile, In a mixing bowl, blend dry ingredients EXCEPT BROWN SUGAR together.
• Add milk and stir well.
• Using oven mitts, remove the baking dish from the oven if butter is melted.
• Pour batter into dish and even out.
• Spoon peaches wiwth some juice (if any) evenly over the batter.
• Bake at 350 for 30 minutes then check for doneness.
• (Mine baked 40 minutes, sister's baked 30).
• Cobbler is done when batter rises and browns on top and firm in center.
• Sprinkle brown sugar over the top.
• Cover with foil (or other top) immediately so that sugar can warm up and stick to the cobbler.

Steps:

• In a large saucepan, bring the water, butter, nutmeg and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs., For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Just before serving, fill puffs with whipped cream and peaches. Dust with additional confectioners' sugar.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slowly sprinkle flour into a large bowl, a tiny bit at a time. Mix in sugar and salt. Cut in shortening until sort of smooth.
• Mix milk and oil together in a measuring cup. Make a well in the center of the flour mixture and pour oil mixture in slowly, stirring to combine.
• Separate dough smoothly into 2 balls, trying not to knead. Chill for 30 minutes.
• Roll out dough balls into 10-inch circles. Press 1 circle into a 9-inch pie pan as evenly as possible, but don't worry about messy edges. Reserve remaining circle for the top.
• Slice all but one peach into coarse chunks, removing skins as you go. Don't worry about removing all the skin. Toss with brown sugar, white sugar, lemon juice, and vanilla extract. Remove 2 1/2 spoonfuls of liquid from the bottom so it isn't soggy.
• Mix flour, cornstarch, 1/2 teaspoon cinnamon, nutmeg, cloves, cardamom, allspice, cayenne, and salt together in a separate bowl.
• Mix peaches with flour mixture until combined. Pour into the pie crust. If it's too much liquid, hold some back. Slice the remaining peach very thinly and lay in a pinwheel design over the filling. Dot butter over the top.
• Lay the top crust gently over the top. Dip a fork in the beaten egg and use it crimp the edges to seal. Brush remaining egg over the top. Sprinkle with 1 pinch cinnamon and cut a few slits in the top.
• Bake in the preheated oven for 35 minutes. Increase temperature to 400 degrees F (200 degrees C) and continue to bake until golden brown, about 10 minutes more. Remove from the oven and let cool at least 1 1/2 hours before slicing and serving.

Steps:

• Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches and lemon juice; toss to combine. Transfer to an 11x7-in. baking dish coated with cooking spray., In a small bowl, whisk the first six topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture., Bake, uncovered, 30-35 minutes or until topping is golden brown. Serve warm.

Steps:

• Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.
• Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
• Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

Steps:

• Make crust:
• Blend flour, sugar and salt in processor. Add butter and lard; cut in using on/off turns until fat is reduced to pea-size pieces, about 25 turns. Using on/off turns, blend in 3/4 cup buttermilk until dough just comes together in moist clumps, adding more buttermilk if dough is dry. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten each into disk. Wrap disks in plastic; chill at least 1 hour or overnight.
• Make filling:
• Mix 3/4 cup sugar and next 4 ingredients in large bowl. Cook peaches in pot of boiling water 30 seconds. Transfer to bowl of cold water; cool. Peel, halve and pit peaches. Slice peaches into bowl with sugar mixture; toss to coat. Let filling stand until juices form, stirring often, about 20 minutes.
• Place 1 rack in center and 1 rack at lowest position in oven; preheat to 400°F. Roll out larger dough disk on floured surface to 12- to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch. Mound filling in dish; dot with butter. Roll out second disk on floured surface to 12-inch round. Gently roll up dough onto rolling pin; drape dough over filling. Pinch overhang and edge of top crust together. Fold edge under. Cut several slits in top crust. Crimp edge. Brush pie with beaten egg; sprinkle with 1 tablespoon sugar.
• Place pie on center rack in oven. Bake 50 minutes. Place baking sheet on lowest rack to catch drippings. Continue to bake pie until crust is brown and juices bubble thickly through slits, covering very loosely with foil if top browns too quickly, about 20 minutes. Cool on rack 1 hour. Serve warm or at room temperature.

Steps:

• Combine pears, wine and lemon juice in heavy large saucepan. Cover and simmer until pears are soft, pushing unsubmerged pears into liquid occasionally, about 25 minutes. Force through food mill or coarse sieve to remove pear peel. Transfer to processor and puree.
• Return puree to heavy large sauce-pan. Add remaining ingredients. Stir over low heat until sugar dissolves. Increase heat to medium and boil gently until mixture thickens and mounds slightly on spoon stirring often, about 50 minutes.
• Discard fruit slices, cloves, vanilla and cinnamon. Spoon butter into hot canning jar, filling only to 1/4 inch form top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining jars.
• Arrange jars in large pot. Add boiling water to pot so that at least 1 inch of water covers tops of jars. Cover pot and boil rapidly 15 minutes. Remove jars from pot. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. (If lid pops up, store butter in refrigerator.) Store in cool dry place up to 1 year. Refrigerate after opening.