Peachy Keen

25 08 2008

We’ve been back from our big trip for a few days now – which was GREAT by the way – but since then I have been drowning in peaches and haven’t had much time to post. When we were in the Niagara area, we picked up a mountain of peaches and trucked them back with us. They were picked the same day we bought them and we slowed their ripening by keeping them in each of our hosts’ basements. By the time we arrived home, they were perfectly ripe!

Since then I have gone peach CRAZY! So I am going to make this a PEACH of a week by posting all the recipes that have been keeping me busy. And let’s start this off right with the most important meal of the day… breakfast! These days I’ve been waking up with toasted English muffins and a peach butter that’s got some KICK.

Brandy Peach Butter (Recipe brazenly taken from Bernardin Complete Book of Home Preserving!)

  • 4 ½ lbs peaches that have been peeled*, pitted and coarsely chopped
  • ½ cup of water
  • Zest and juice of 1 lemon
  • 3 cups sugar
  • 1 cup brandy

Combine the peaches, water, lemon zest and juice in a large saucepan. Bring to a boil and reduce. Cook for approximately 20 minutes until the peaches are soft. Using a food mill or food processor, puree the mixture until you get a uniform texture. DON’T liquefy.

Take 8 cups of peach puree and combine with sugar in a saucepan. Bring to a boil over medium-high heat, stirring frequently until mixture is thick enough to hold its shape on a spoon. When the butter has just started to thicken, add the brandy and continue stirring until the mixture holds its shape. Place into sterlized jars, leaving ¼ inch of headspace and process in a hot water bath for 10 minutes. Enjoy!

* To peel the peaches, dip them in boiling water for 45 seconds and then place them in an ice water bath. The skins will practically slide off.




2 responses

6 10 2008

does one sip the brandy as the peach butter cooks? it doesn’t seem to have a place in the recipe…

22 01 2009

tee hee hee! Sorry about that cgeye, I neglected to include the instructions for adding the brandy! I’ve updated the instructions and you should be good to go!

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