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.
AMISH PEACH DUMPLINGS
Flour dumplings are added to a peach syrupy mixture to create a wonderful dessert. This is an Amish recipe. Using cream or canned milk instead of the milk gives this a creamier texture but also more calories. You can use fresh, frozen, or canned peaches.
Provided by MOMTO8
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. Add peaches to syrup; bring to a boil.
- Whisk flour, baking powder, and salt together in a bowl. Stir milk into flour mixture until a stiff batter forms.
- Drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 40.6 g, Cholesterol 6.3 mg, Fat 2.2 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 293.3 mg, Sugar 28.4 g
OLD-FASHIONED PEACH BUTTER
Cinnamon and ground cloves add down-home flavor to this spread for toast or biscuits. Using the slow cooker eliminates much of the stirring required when simmering fruit butter on the stovetop. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Time 9h25m
Yield 9 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally., Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and refrigerate up to 3 weeks or freeze up to 1 year. To use frozen peach butter: Thaw in the refrigerator for 1-2 days; use within 3 weeks.
Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
AMISH PEAR CRUMB PIE
Simple ingredients go into making this delicious Amish Pear Crumb Pie. Fresh sliced pears mixed with cinnamon and spices, then topped with a sweet crumb mixture, and baked to perfection.
Provided by Lisa
Number Of Ingredients 10
Steps:
- To make this pear pie, you'll need a 9 inch deep dish frozen pie crust, thawed. I take the crust out when I am ready to peel and slice the pears. It thaws perfectly by the time I need it. If you're using a refrigerated crust, take it out when you are ready to prepare the pears. Once thawed, place crust inside a 9 inch glass pie pan.
- Line a baking sheet with foil, this will be for easy clean up. Place pie crust pan on baking sheet. Preheat oven to 425 degrees.
- Peel, core and slice the pears into thin slices, about 1/4 inch thick. Place sliced pears into large bowl. Add the sugar, cornstarch, cinnamon, nutmeg, and salt; gently mix together.
- Spread into pie crust; set aside. You will have a "mound" of pears in this pie. This is normal, the pears will bake down and be perfect.
- In a medium bowl, combine the cold butter (cut into small cubes), flour, and brown sugar with two butter knives, pastry knife or clean hands (a small food processor works well, too) until you have coarse crumbs. Sprinkle crumb mixture over the pears. I lightly pack the crumb mixture down so it will stick to the pears and not too much falls off.
- Bake pie for 15 -20 minutes. Then check to see if the topping is getting too brown. If so, cover with foil and bake another 20 minutes or until pears are tender and cooked through. If the pie isn't brown enough, no need to cover it at this point, but check it after about another 5 minutes.
- Allow to cool completely on wire rack before slicing. I like to chill the pie once it's cooled before slicing so that the filling sets a bit but it's not required.
PEACH BUTTER
This is the recipe that I've been using for years and years. I love peach butter because the flavor is so light and yummy. I buy the seconds at the orchard because I don't care what they look like - they're going to be smushed anyways and they're cheaper. Save the pretty ones for canned peach halves.
Provided by Mysterygirl
Categories Fruit
Time 2h
Yield 4 pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 951.3, Fat 1.1, SaturatedFat 0.1, Sodium 0.6, Carbohydrate 243.3, Fiber 6.8, Sugar 238, Protein 4.1
MIRIAM PEACHY'S PEACH COBBLER
Somehow a peach cobbler recipe from an Amish woman name Mrs. Peachy sounds way better than the rest!
Provided by Kevin Williams
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Melt margarine in 13x9 cake pan.
- Mix together 1 cup sugar, flour, baking powder, salt, milk.
- Pour over margarine.
- Add fruit.
- Do not stir.
- Sprinkle 3/4 cup sugar over all.
- Bake at 350ºF. for 35 minutes.
PEAR BUTTER RECIPE
The best pear butter recipe you'll ever make!
Provided by Patti Tucker
Categories OMT! Eats
Time 5h10m
Number Of Ingredients 6
Steps:
- Place pears, sugar, all spice and nutmeg into slow cooker and mix. Turn on high and cook for 4 -5 hours, until pear pieces are very soft. Once cooked, cool enough to mix with immersion blender, or pour into regular blender. Blend to desired texture. Add vanilla and lemon juice. Mix thoroughly. Pour into jars to store in fridge or freezer.
Nutrition Facts : Calories 32 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 4 tbsp, Sodium 1 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PEACH BUTTER
Try this peach butter on some toast for your next breakfast - SO good!
Provided by Yvonne
Categories Side Dish
Time 8h15m
Number Of Ingredients 2
Steps:
- * For more efficient cooking, fill the crock pot with peaches. Measurements above are for a 3-quart crock pot, adjust ingredients accordingly.
- Peel peaches, dice, and mix with sugar. Add to crock pot and cook on high for 1-2 hours, reduce heat to low and continue to cook 6-8 hours; stir occasionally. Remove lid and use and immersion blender to puree until smooth. Leave lid off crock pot and continue to cook to desired consistency, stirring occasionally. Prepare canner, jars and lids. Ladle hot peach butter into prepared jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more peach butter. Wipe rim and center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Nutrition Facts : Calories 95 kcal, Carbohydrate 23 g, Protein 1 g, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
EASY AMISH PEACH PIE
Easy, quick and tasty!
Yield 1
Number Of Ingredients 5
Steps:
- Combine egg, flour, sugar, and butter.
- Fill the pie shell with fresh peach halves, cut side up.
- Pour mixture over peaches.
- Bake in a 400 degree oven for 15 minutes.
- Reduce heat to 300 degrees and bake for 50 minutes.
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- Using an immersion blender, puree the peach mixture until desired consistency. I like to leave a few small chunks, but you can puree it until perfectly smooth if desired. If you don't have an immersion blender, you can use a blender or food processor. Let the peach butter cool to room temperature and transfer the peach butter to a blender or food processor and puree.
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