We all love peaches & cream! It’s the perfect complexion. It’s a life without problems. It’s an easy dessert. If you don’t love one of those, you’re unusual. Most of us want something in our lives to be peachy.
I can’t necessarily make your life peachy, but I can fill a biscuit with peach butter. Actually, that’s probably not true because I’m eating the peaches as quickly as they arrive. It’s peach season and the fruit is too good to chop, mash, cook, or pickle.
I’ve been placing a freshly sliced peach atop arugula from the garden. When I add a few walnuts and some goat cheese, I have an amazingly flavorful salad! The arugula from my garden is so peppery it brings a slight burn to the sides of my tongue. The peach adds a perfect balance of sweet and tart and the goat cheese delivers a delightful creaminess. A light splash of vinaigrette dressing might take this up a notch, but I seldom bother.
Like pears, I prefer peaches ripe enough for the juice to stream down my chin. If I’m using them in salad, I peel them. This is just a personal preference. You can leave the peel on both peaches and pears.
Anyway, back to the peach butter. If I ever get enough peaches and enough time on my hands to coincide, I’m going to try a recipe I found on a page ripped from The Progressive Farmer magazine and left to yellow in my cousin’s kitchen. It looks like it’s from the 1950s.
There are only two ingredients – peaches and sugar. The approximate ratio is 3 cups of ripe peach pulp to 2 cups of sugar boiled together until it’s thick and smooth. After that you place the hot mixture in sterilized hot jars and process for 10 minutes in a boiling water bath.
I already have some jars on hand and this sounds simple enough. Not just simple, it sounds so yummy my mouth is watering. Of course that could be because I just picked up a peach in my kitchen to snap a photo and the smell wafted past my nose.
Do I think I’ll improve the peaches by making peach butter? No! I don’t think you can improve on a perfectly ripe, fresh peach.
But it sure will make my biscuit better!
Update: I made a batch of peach butter. I used 3 cups of peach pulp (8 peaches) and 3/4 cup sugar. Using 2 cups of sugar would have been waaaay to much for my taste.