Monday, June 14, 2010

Brandied Grilled Peach Butter

Now playing: Nat King Cole - Peaches
via FoxyTunes

It sounds like my peaches have been put through a ringer (well, they were sieved too). It is ok, they held up fine and produced a spreading butter that has a deeper dimension of flavour. Grilling the peaches add a nice caramelisation and the brandy adds a warm, buttery flavour.

The basic recipe is for 1 pint. Have more peaches? Make more! I don't have a peach tree anymore....

5 peaches, washed, halved and pitted
1 cup brown sugar
A pinch of cinnamon
1 tsp. lemon zest
A large splash of brandy
Brushing butter
Sprinkling brown sugar

Brush a small amount of melted butter on the cut side of the peaches and sprinkle with a bit of brown sugar. Grill until lovely grill marks criss cross the cut side of the peach.

I used an immersion blender to process the peaches into a smooth consistency. Strain into a med. sized pot and add the sugar. Cook bubbling, stirring occasionally and reduce until the mixture is a spreadable butter. Stir in the cinnamon, zest and brandy.


My 2010 garden is starting to take off.

A few views of my friend and neighbour Lucie's garden.

Time to go do some weeding!

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