Sustainable Summer Treat
Peaches are a sustainable snack that are ripest in the hot summer months. While they taste great alone, try something different by making this "Peach Butter" recipe. This dish can be used on toast, in your next charcuterie, in a salad, as a palate cleanser for roasted vegetables, to balance a stew, and more!
- 4 pounds (1.8 kilograms) of fresh peaches
- 1 cup (237 ml) water
- 2 cups (400 grams) brown cane sugar
- 1 teaspoon of cinnamon
- Juice from one lemon
- Cut a small “x” in the bottom of each peach. Dip each into a pot of boiling water for 30 seconds. and then into a bowl of cold water for a minute. Peel the skin off each peach (You can compost the skins or dehydrate them to turn these into a garnish)
- Remove the pits from each peach and dice the remaining peach into large cubes.
- In a small pot, bring 1 cup of water to a boil and then add the peach cubes into the pot. Reduce the heat to medium-low and simmer for 15 to 20 minutes.
- Blend the peaches with a blender until smooth (minimum of 15 seconds of blending).
- Return the peaches to a large pot and add the sugar, lemon juice, and cinnamon. Cook at medium-low for 30 to 40 minutes. Stir occasionally.
- Use a metal spoon to test for doneness. When the Peach Butter coats the back of a spoon, it is ready.
- Let the Peach Butter cool in a refrigerator with an open lid. Once cool to the touch, cover and keep the Peach Butter in an airtight container. The Peach Butter should keep for 2 weeks.