Peach Buttah.

Peach Buttah.

I love peaches, but I find lately that the ones available in my super market, or commercial farmers market are unwilling to get ripe.  I buy them semi soft, let them sit about a week or so...still hard.  Now usually, fresh fruit has about an average shelf life of one week before you begin seeing various forms of (serious) decay onset; maybe two if you keep them inside the veggie drawer in your fridge.  Not these peaches!  To experiment, I set aside two peaches, and left them in the fridge just to see how long it would take. Try two months.  That was two months with barely any shriveling or browning.  I'll leave this here, and save this for a future blog post/conversation. (Oh, I didn't leave the peaches out for this experimentation, because... you know Fruit Fly tend to find their way inside or hatch when I leave produce out...ijs) 

The recipes actually works better with underipened peaches, because the sugars added and the cooking process brings out the sweet flavors in the peach.  Ripe peaches will cook too fast, and not allow for the browning that you want.  My Buttah only lasted about a week (because I found a way to have some twice a day), but this will keep in the fridge for about two, max three weeks in the fridge.  The vinegar added to the recipes helps in bringing the pH level down.  A lower pH counteracts bacteria growth.  Enjoy.

Serving: 1 Regular Mason Jar or 2 Small Mason Jars

-Needs-

  • Chef's Knife
  • Wooden Spoon
  • Mason Jar
  • Mortar and Pestle (optional)
  • Spice Grinder (optional)
  • Dutch Oven or Medium Sauce Pot
  • Microplane 

- Ingredients-

  • 8-10 Peaches; white or yellow- Sliced
  • 5 Whole Cloves
  • 2 Cinnamon Stick
  • 5 Star Anise
  • Zest of 1 Lemon
  • 2 Tbsp Apple Cidar Vinegar
  • 1/2 cup packed Light Brown Sugar
  • 1 Tsp Ground Nutmeg
  • 1/3 cup Bourbon 
  • 1/3 cup Water
  • 1 pinch Salt
  1. If you have one, put all of your spices (besides cinnamon sticks) in a mortar and pestle, and grind. This does not need to be "to a pulp", but make sure there are no longer any large pieces.  If you don't have a mortar and pestle, you can use a spice grinder.  A spice grinder may not get you star anise and clove ground down completely, so be mind in your final product to take out in large chunks.  You don't want to crunch on these.  If neither of these tools are at your deposal, buying the pre-ground spices will be fine, using a table spoon of each.
  2. If you are using whole nutmeg, grate about half using your microplane, and then use your microplane to zest your lemon.
  3. Heat your pot to Medium.  Dump sliced peaches with half of your brown sugar.  Cook until you see JUST the beginnings of caramelization.  DO NOT SOFTEN YOUR PEACHES in this step!
  4. Pour your bourbon on top of your peach-sugar mixture to deglaze your pot.  Use your wooden spoon to scrape up any of the peach-sugar pieces on the bottom.
  5. Add the remaining ingredients to the pot, stir, and then allow to come to a soft simmer.
  6. Once simmered, turn your heat all the way down to low. 
  7. Cook down for about 45min, then remove from heat.
  8. Remove your cinnamon sticks, and allow your Buttah to cool for 15mins before carefully spooning into Mason Jar.
  9. Allow Buttah to cool completely in jars prior to sealing, and moving to the fridge.
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