Peach oil
Description
The recipe won't take much time. Spread peach butter on a cookie or a slice of toast—and a light, delicious breakfast is ready! If desired, you can add 1–2 tablespoons of cinnamon or other spices to the butter, to taste. Serve chilled.
Instructions
- 1
Step 1
1. Make a cross-shaped cut at the bottom of each peach with a knife. Dip each peach into a pot of boiling water for 30 seconds, then place into a bowl of cold water for 1 minute. Peel off the skin. Cut the peaches in half and remove the pits, then slice each half into 4 pieces. Each peach will thus be divided into 8 slices.
- 2
Step 2
2. Place the peaches in water in a large saucepan and bring to a boil. Simmer for 15 to 20 minutes, stirring occasionally, until the peaches are tender.
- 3
Step 3
3. Place the peaches in a blender or food processor and blend until smooth, forming a purée. You can also use an immersion blender.
- 4
Step 4
4. Return the peaches to a large saucepan, add sugar and lemon juice, and bring the mixture to a boil. Simmer for 30–40 minutes, stirring occasionally, until the mixture thickens. Stir more frequently at the beginning and end of cooking. To test for doneness, use a spoon to drizzle a thin stream of the peach mixture onto the surface of the liquid in the pan; if it holds its shape briefly before dissolving into the rest, the jam is ready.
- 5
Step 5
5. Let the peach butter cool and store it in an airtight container or jar with a lid in the refrigerator. The butter will keep for about 2 weeks. You can also preserve the butter in jars.