Herb Of The Week - Spearmint - Recipe - Brandied Peach Butter with Spearmint

[Guest guest]

With ripe, luscious, sweet peaches now in season, this is the perfect

time to make this recipe

 

I know what I'm having on my breakfast toast this weekend!

 

Also great diluted and basted onto chicken before and during roasting or

grilling

 

*Smile*

Chris (list mom)

 

http://www.alittleolfactory.com

 

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Brandied Peach Butter with Spearmint

 

18 - 20 Peaches, fully ripe

1/2 cup Water, or more as needed

1/4 cup Brandy

3 Tbsp. Lemon juice

2 cups Sugar

18 - 25 Sprigs spearmint

 

Blanch peaches. Then pit, skin, and slice the peaches (blanching makes

the peaches MUCH easier to skin).

Place them in a large pan with enough water to prevent sticking and cook

15 to 20 minutes or until soft.

Puree the peaches in a food processor and return to the

saucepan, adding the brandy, lemon, sugar, and mint sprigs. Simmer

over low heat, stirring frequently, 30 to 35 minutes or until the

puree thickens. Remove the mint and fill clean 1/2-pint jars with

peach butter to within 1/4-inch of the top. Wipe, seal, and process

in a boiling water bath for 10 minutes.