Peach Or Apricot Butter Food

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.

PEACH AND APRICOT BUTTER

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.

PEACH OR APRICOT BUTTER-SLOW COOKER

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.

CARDAMOM-SCENTED PEACH-APRICOT COBBLERS

Steps:

• Filling: Preheat oven to 375°F. Stir together peaches, apricots, granulated sugar, cornstarch, lemon juice, cardamom, allspice, and salt. Divide mixture between six 1 1/2-cup ramekins or gratin dishes (about 1 1/3 cups each).
• Biscuits: In a bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Cut in butter to form clumps no larger than small peas. Stir in buttermilk and cream until a soft, sticky dough forms.
• Spoon about 1/3 cup dough on top of each ramekin (fruit mixture should not be completely covered). Brush tops with cream; sprinkle with sanding sugar. Transfer to a baking sheet and bake until golden brown and bubbling, 55 to 70 minutes. Let cool 30 minutes; serve with ice cream.

PEACH AND APRICOT COBBLER

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.

APRICOT PEACH COBBLER

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.