Peach Honey Vanilla Butter Food

PEACH-HONEY-VANILLA BUTTER

Steps:

• Combine peaches, apple, and orange juice in a large, heavy pot. Bring to a boil; reduce heat to low and let simmer, covered, until peaches are tender, 10 to 15 minutes. Remove from heat. Let cool slightly, about 10 minutes.
• Meanwhile, inspect 8 to 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Puree peach mixture, working in batches, in a blender or food processor until smooth. You should have about 14 cups of puree.
• Return all of the puree to the pot. Add sugar, honey, and vanilla bean seeds. Bring to a boil, stirring until sugar dissolves; reduce heat to a simmer. Simmer, uncovered, until mixture is thick and starts to mound, stirring frequently, 60 to 70 minutes.
• Ladle mixture 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 5 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.

OLD-FASHIONED PEACH BUTTER RECIPE

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.

VANILLA HONEY PEACH BUTTER

Steps:

• In a larger pot combine peaches and the water. Bring to a boil and reduce heat. Cover and simmer for 10 - 15 minutes or until peaches are tender. Remove from heat and cool slightly. Use a blender or food processor to puree the peach mixture, in batches, until smooth. Return peach puree to the same pot. Add sugar, honey, vanilla bean seeds, and an empty vanilla pod. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer uncovered for about 60 minutes or until the mixture is thick and mounds on a spoon, stirring often. Take out vanilla pods. Ladle hot peach butter into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace. Wipe jar rims, and adjust lids. Process filled jars in a boiling water canner for 5 minutes. Make sure to start timing when water returns to boiling. Remove jars from the canner, and cool on wire racks.

HONEY VANILLA POUND CAKE

Steps:

• Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
• Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

HONEY CARAMEL PEACH PIE

Steps:

• Cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges.
• Toss peaches well with cornstarch, flour, lemon juice, cinnamon, and salt in a large bowl.
• Put a foil-lined large baking sheet in lower third of oven and preheat oven to 425°F.
• Bring 1/2 cup sugar, honey, and water to a boil in a 1 1/2-to 2-quart heavy saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.
• Remove from heat and add butter, swirling pan until butter is melted. Pour over fruit and toss (caramel may harden slightly but will melt in oven).
• Roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough.
• Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.
• Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of milk, then sprinkle with remaining tablespoon sugar. Cut 3 steam vents in top crust with a paring knife.
• Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature, 3 to 4 hours.

PEACH BUTTERCREAM FROSTING

Steps:

• Cook butter in a small heavy saucepan over medium, stirring constantly, until butter begins to turn golden brown, 8 to 10 minutes. Immediately remove pan from heat, and pour butter into a small freezer-proof bowl. Cover and chill until butter is cool and begins to solidify, about 1 hour.
• Meanwhile, process peaches in a food processor until completely smooth. Pour peaches through a fine mesh strainer into a bowl, and discard solids. Place strained peaches in a small heavy saucepan over medium. Cook, stirring often, until reduced to 1/2 cup, 10 to 15 minutes. Cool completely, about 20 minutes.
• Beat together cooled butter and salt with a heavy-duty stand mixer on medium speed until creamy. Gradually add powdered sugar alternately with reduced peaches (about 6 tablespoons), vanilla, and 8 tablespoons milk, beating well after each addition. If needed, add up to 1 additional tablespoon milk, 1 teaspoon at a time, and beat until desired consistency is reached.

PEACH HONEY BUTTER

Steps:

• Drain peaches of all liquid & place in a lrg bowl.
• Add butter, cinnamon, nutmeg & honey.
• Mash to chunky applesauce consistency & chill for 2 hrs b4 serving. (I personally favor a smoother blend of this mix using my immersion blender vs a coarse mash).
• NOTE: Use w/English muffins, biscuits, scones, bagels, French toast, pancakes, waffles or whatever your imagination envisions.

PEACH-HONEY BUTTER

Steps:

• In a stainless steel pot combine peaches and the water. Bring to boiling, reduce heat. Simmer, covered for 10 to 15 minutes or until peaches are tender. Remove from heat. Cool slightly.
• Using a blender or immersion blender to puree peach mixture till smooth. Return peach puree to heat and add sugar and honey.
• Bring to boiling, stirring until sugar dissolves, reduce heat. Simmer, uncovered for about 10 minutes or until mixture is thick and mounds on a spoon stirring often.
• Ladle hot butter into hot, sterlized half pint canning jars, leaving 1/4" headspace. Wipe rims, and add hot lids and rings.
• Process in water bath canner for 5 minutes (we did 10 minutes). You will start timing once the water comes to a full boil.
• Makes 4 half pints.
• You can double this recipe!

PEACH HONEY BUTTER RECIPE

Steps:

• Measure the lemon juice into a large 8 cup glass measuring bowl or a large bowl.
• Peel, pit and chop the peaches. As you chop the peaches put them into the large glass measuring cup with the lemon juice. Toss the pieces each time you add more chopped peaches. This will prevent the peaches from browning.
• Place the chopped peach into at least 8 quart pot and add the water. Heat the peaches over medium heat until boiling. Once boiling reduce the heat, cover the pot and simmer until the peaches are very soft.
• Remove the pot from the heat and allow to cool slightly. Puree the softened peaches in batches in a blender or use a stick blender directly in the pot until smooth.
• Return the peach puree to the 8 quart pot. Add the sugar and honey to the pot.
• Cook at a low boil over medium heat, occasionally stirring to prevent scorching until the pureed peaches have thickened and reduced by about half. The peach butter is done when it will mound on a spoon like applesauce .(see notes)
• Remove the pot from the stove and fill prepared half pint or pint size canning jars leaving a 1/2 inch headspace.
• Wipe the jar rims with a damp paper towel. Place a flat lid on the jar. Screw a band on until just finger tight. Place the filled jar into a boiling water canner, Repeat with the remaining jars,
• Hot water bath for 10 minutes, adjusting for altitude if needed.
• Turn off the heat, remove the lid and let the jars stand in the hot water for 5 minutes. Remove the jars from the canner and place on a soft towel on the counter to cool before storing.
• Makes 6 half pints of Peach Honey Butter.

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.

OLD-FASHIONED PEACH BUTTER

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.

PEAR BUTTER RECIPE

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.

BOURBON PEACH JAM

Steps:

• In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.