OLD-FASHIONED PEACH BUTTER RECIPE
Provided by Jill Winger
Number Of Ingredients 3
Steps:
- Start by removing the pits from your peaches and cutting them into quarters.
- Toss them in your food processor or high-speed blender, and process until they are smooth. (Be careful not to liquefy them- we are wanting a smooth puree, not peach juice)
- Now we need to cook the puree so it reaches the perfect consistency. You have two options: a slow cooker or a regular ol' pot on the stove.
- Slow Cooker Version: This method takes longer (anywhere from several hours to all day), but requires less babysitting. Simply pour your peach puree into your slow cook, and set it on low. You'll want to crack the lid open to allow the steam to escape. Otherwise, your peach butter won't reduce and thicken.
- Stove top Version: This method takes less time, but you need to be there to make sure you don't get peach butter spewed all over your kitchen. Pour the peach puree in a large stock pot and set it on the stove over medium-low heat. Stir frequently to prevent burning (and splashing) and continue to cook until it reaches the desired consistency (30-40 minutes)
- Perform a quick taste test to see if you need to add sweetener- my peaches were pretty sweet already, so I only added about 1/2 cup of sweetener to my batch.
- Now eat and enjoy, or freeze or can for later.
CROCKPOT APRICOT BUTTER
There were 4 apricot trees in the front lawn of our Indiana farm home when I was growing up. Every year they produced many more apricots than we and our friends and neighbors could use. We were always looking for ways to preserve them and use them. Apricot butter became one of my favorites. Here is a simple version of that...
Provided by Kathie Carr
Categories Spreads
Time 10h30m
Number Of Ingredients 5
Steps:
- 1. Wash, peel, pit fruit. Puree in small batches using blender or food processor. Pour pureed apricots into crock pot as you work. Add sugar to fruit. Add spices and lemon juice. Mix well. Cover and cook on High for 8 to 10 hours. Remove cover about half way through cooking. Stir occasionally. Store in refrigerator, can, or freeze.
- 2. IF CANNING: Fill hot, sterilized jars to 1/4 inch headspace; remove air bubbles, wipe rims, affix lids and process for 10 minutes in a boiling water bath. IF FREEZING: Pour into sterilized cans or boxes, leaving 1/4-inch headspace and freeze. TO USE: Use in any recipe that calls for apple butter. Great on warm biscuits, fresh home made bread, and breakfast toast!
PEACH OR APRICOT BUTTER-SLOW COOKER
Make and share this Peach or Apricot Butter-Slow Cooker recipe from Food.com.
Provided by TishT
Categories Sauces
Time 8h10m
Yield 6 8 oz jars
Number Of Ingredients 4
Steps:
- Drain fruit.
- Remove pits& puree in blender.
- Pour into a slow cooker.
- Stir in remaining ingredients.
- Cover.
- Cook on High 8-10 hours.
- Remove cover during last half of cooking.
- Stir occasionally.
APRICOT PEACH COBBLER
Whenever I'm baking with apricots, I recall picking them fresh from my aunt's tree more than 25 years ago. They were so juicy and sweet! This comforting cobbler has a crumb topping that is super.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- Drain peaches, reserving 1/2 cup syrup. Drain apricots, reserving 1/2 cup syrup. Cut apricots in half; set fruit aside. , In a large saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and reserved syrups until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Stir in peaches and apricots. Transfer to a greased 8-in. square baking dish. , For topping, in a large bowl, combine the flour, sugar, baking powder and salt. Add egg and butter; mix well. Spoon over fruit. Bake at 350° for 40-45 minutes or until golden brown. , In a large bowl, beat the cream, honey and cinnamon until stiff peaks form. Serve with warm cobbler.
Nutrition Facts :
PEACH AND APRICOT BUTTER
This is a crockpot recipe, but can be adapted for stove top cooking. I haven't tried this particular recipe, so I don't know the exact quantities after it cooks down.
Provided by Taylor in Belgium
Categories Free Of...
Time 10h30m
Yield 4-6 pints
Number Of Ingredients 6
Steps:
- Wash peel pit and cook fruit until soft.
- Add sugar when cooked.
- Add spices.
- Pour into crockpot and cook covered 8 to 10 hours.
- Remove cover during last half of cooking.
- Stir occasionally.
Nutrition Facts : Calories 299.5, Fat 1.6, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 73.2, Fiber 8.8, Sugar 65.1, Protein 5.3
PEACH AND APRICOT COBBLER
A similar version of this recipe was published by Great American Home Baking. This is the best tasting cobbler I have ever tasted and always gets high praise when I serve it.
Provided by CarrolJ
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Use steps 2 - 5 to make the fruit base:.
- Mix the sugar, cornstarch, 1/2 cup of saved juice from the peaches and the apricots in a saucepan.
- Cook over medium-low heat until the mixture boils and thickens-- stirring constantly.
- Stir in the margarine, nutmeg, and cinnamin.
- Add the two fruits and spoon the fruit base into a greased 1 1/2 quart baking dish.
- Use steps 7 & 8 to make the topping:.
- Mix the flour, sugar, baking powder, salt, butter and egg in a bowl.
- Spoon this mixture over the top of the fruit base.
- Bake 400 degrees about 30 minutes.
- It should be golden brown.
- Serve with cool whip, whipped cream or vanilla ice cream.
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