Close cousins to jams and preserves, fruit butters—some of the better known ones being apple and prune—do not contain a smidgin of butter despite their name. The butter reference in this case describes the silky, spreadable, fondant (melt-in-your-mouth) texture which is achieved through simmering, sieving, blending, and reduction via a second simmering. It can also be regarded as a paste, similar to tomato paste, but sweet, not savoury and a bit less thick. It is an effective way to process the abundance of peaches streaming in from our potager. This peach butter can be kept in the fridge for a few weeks, or if longer conservation is required, it can be either frozen or canned.
Ingredients
makes around 500 ml (2 American cups of 8 oz)
Rinse ripe peaches. Cut each in half (using the seam running around the peach as a guideline). Remove pits and discard them. Place fruit in a heavy-bottomed pot, preferably an enamelled cast-iron one. No need to peel because not only is time saved, the flavour and colour will be more intense.
Toss in sugar and lemon juice. Partially cover and simmer for about thirty minutes or until the peaches are falling apart and extremely soft. Stir occasionally. If peaches are not very juicy, some water may need to be added.
Working in batches, pass them through a Foley mill placed over a pot, that is, crank the handle clockwise three times and then one counter-clockwise turn to unclog. Repeat until the residue is no longer sopping wet. Remember to scrap off the bottom of the mill before using a hand-held mixer, blending well the mixture right in the pot. Rinse out the pot in which the peaches were simmered.
Pour the simmered, sieved peaches into the clean pot and reduce, partially covered, stirring fairly frequently to prevent sticking for around thirty minutes or until it's thick enough . . .
. . . that when a large spoon is dipped into the pot and that spoon is etched with a smaller one down the middle, the parting will stay. Let cool for five to ten minutes. Ladle into a clean jar. Keep covered in the fridge.
Oh, yes!
Almost too pretty for words, but how about translucent and the colour of rosewood?
Much closer to a sauce than a jam or jelly, it sinks deep down into the billowy bread folds. So good!
À la prochaine!
Ingredients
makes around 500 ml (2 American cups of 8 oz)
- Peaches, fresh, 1.8 kg (4 lbs)
- Sugar, 8 T
- Lemon juice, fresh, 2 T
Rinse ripe peaches. Cut each in half (using the seam running around the peach as a guideline). Remove pits and discard them. Place fruit in a heavy-bottomed pot, preferably an enamelled cast-iron one. No need to peel because not only is time saved, the flavour and colour will be more intense.
Toss in sugar and lemon juice. Partially cover and simmer for about thirty minutes or until the peaches are falling apart and extremely soft. Stir occasionally. If peaches are not very juicy, some water may need to be added.
Working in batches, pass them through a Foley mill placed over a pot, that is, crank the handle clockwise three times and then one counter-clockwise turn to unclog. Repeat until the residue is no longer sopping wet. Remember to scrap off the bottom of the mill before using a hand-held mixer, blending well the mixture right in the pot. Rinse out the pot in which the peaches were simmered.
Pour the simmered, sieved peaches into the clean pot and reduce, partially covered, stirring fairly frequently to prevent sticking for around thirty minutes or until it's thick enough . . .
. . . that when a large spoon is dipped into the pot and that spoon is etched with a smaller one down the middle, the parting will stay. Let cool for five to ten minutes. Ladle into a clean jar. Keep covered in the fridge.
Oh, yes!
Almost too pretty for words, but how about translucent and the colour of rosewood?
Much closer to a sauce than a jam or jelly, it sinks deep down into the billowy bread folds. So good!
À la prochaine!
