Peach Butter With Cardamom Recipes

PEACH BUTTER WITH CARDAMOM

Steps:

• Cook all ingredients in a heavy saucepan over medium heat until peach butter thickens, about 20 minutes.
• Store, tightly covered, in refrigerator.
• Microwave Instructions: Cook all ingredients on High, uncovered for 10 minutes or until peach butter thickens.
• To Remove Peach Skins: Dip peaches in boiling water and then in cold water; peel.

PEACH BUTTER

Steps:

• Wash peaches, remove seeds and any bad spots- DO NOT PEEL!
• Chop peaches.
• Put peaches in pot with water.
• Cook peaches over medium, simmer until peaches are soft, about 15- 20 minutes depending up on the ripeness of your fruit.
• Run the peaches through a food mill till all that is left in the mill are the peach skins which you can discard now.
• You should have about 2 quarts of peach pulp.
• Mix pulp with sugar and cinnamon.
• Cook over medium heat until thick enough to round up on a spoon about 30 minutes to an hour (this may also be done in a slow- 250 degree oven but it takes longer).
• You will need to stir frequently, making sure that it doesn't stick.
• Place in hot sterilized jars, leaving 1/4" headspace.
• Adjust lid and rings on jars.
• Process in a water bath for 10 minutes.
• Remove to counter and allow to cool.

SUMMER PEACH PIE WITH VANILLA AND CARDAMOM

Steps:

• Position rack in bottom third of oven and preheat to 400°F. Combine 2/3 cup sugar and vanilla bean in processor; blend until vanilla bean is very finely minced. Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer. Mix flour and cardamom into vanilla sugar. Add peaches to flour-sugar mixture and toss gently to coat.
• Roll out 1 pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1/2 inch. Spoon peach mixture into crust; dot with butter. Roll out second pie crust disk on lightly floured surface to 12-inch round. Drape dough over peach filling; trim overhang to 1 1/2 inches. Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.
• Place pie on rimmed baking sheet. Bake until crust is golden, peaches are tender, and juices bubble thickly through cut in top crust, about 1 hour 15 minutes. Transfer pie to rack and cool until lukewarm, about 2 hours.
• Serve pie lukewarm or at room temperature with vanilla ice cream.

PEACH BUTTER

Steps:

• Set out a large bowl of ice water.
• Bring a large pot of water to a boil.
• Carefully put 2 peaches at a time in the boiling water; leave them until scalded, 30 seconds to 1 minute. Quickly transfer to the ice water, leaving them to cool for 30 seconds to 1 minute. Remove to a paper towel-lined plate. Repeat to scald and cool remaining peaches.
• Peel peach skin; discard skin and pits. Chop peach flesh and place in a large pot over medium-low heat. Cook, stirring frequently, until soft, about 30 minutes, adding water if necessary to prevent from sticking.
• Meanwhile, inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach butter is ready. Wash new, unused lids and rings in warm soapy water.
• Place cooked peaches in a blender; puree until smooth. Measure out 8 cups peach pulp and transfer back to the pot. Reserve any extra pulp for another use.
• Add sugar, cinnamon, and nutmeg to the peach pulp. Bring to a simmer over medium-low heat; simmer, stirring frequently, until mixture has reduced and thickened, 5 to 10 minutes.
• Pack peach butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

PEACH CARDAMOM JAM

Steps:

• Peel, pit, and chop peaches. Measure 4 1/2 cups of chopped peaches.
• Combine peaches, lemon juice, pectin, and 1/4 of sugar. Bring peach mixture to a boil.
• Add remaining sugar. Boil hard for 1 minute.
• Remove peaches from heat. Stir in cardamon and vanilla extract.
• Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.