Peach Butter with Cardamom

"This makes a buttery-smooth preserve and is a great way to use peaches that are too ripe to can. Excellent on biscuits, pancakes, toast, waffles and it's easy to make. Can also be cooked in the microwave."
 
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Ready In:
35mins
Ingredients:
5
Yields:
1 cup peach butter
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ingredients

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directions

  • Cook all ingredients in a heavy saucepan over medium heat until peach butter thickens, about 20 minutes.
  • Store, tightly covered, in refrigerator.
  • Microwave Instructions: Cook all ingredients on High, uncovered for 10 minutes or until peach butter thickens.
  • To Remove Peach Skins: Dip peaches in boiling water and then in cold water; peel.

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Reviews

  1. I had to make this twice to get it right. Initially, I cooked it on HIGH for 10 minutes as stated in the recipe. However, when I checked at the end of 10 minutes, the peach butter was more juicy than thick. You can say it was of dropping consistency, maybe even a little more watery/flowing-type. That's when I cooked it on HIGH for another 10 minutes. Then, when I transferred it to a clean bowl and allowed it to cool, I noticed that within 30 minutes, it had turned quite hard. That was a big dissapointment, ofcourse. However, today when I checked it, it is still eatable and REALLY YUMMY. The taste of green cardamom stands out fantastically in this recipe. This will make an awesome food gift. Lucky are those who have gardens of peach trees- such a joy it would be to make this. My house smelt very peachey while this was cooking. What I have learnt from this recipe and with the help of Chefs Lennie and Ann Teapot on the Cooking Q & A board is that it is better to allow this to cook for 10 minutes rather than for 20 like I did because as the butter cools, it starts getting harder and then it's really not possible to make it softer. Ofcourse you can still eat it, and let me ASSURE you, it is SO YUMMY, but it would be still better to keep this to cook for 10 minutes ONLY as per the recipe. In that way, as it cools, it will harden, but not rock hard like if done for 20 minutes and then cooled. Thanks for posting this recipe! A REAL WONDERFUL Keeper!
     
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RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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