Peachy Keen

It’s cold. I mean really, it’s cold. Our thermometer thing-a-ma-jig says it’s 52 degrees outside. Brr. Actually, this Friday it is being reported that the HIGH for the day is 50!

Oh Alaska, way to have temperatures 20 degrees colder than the rest of the country.

Summer ends fast up here. Then there’s fall, or what we call fall. The air is crisp and chilly, the leaves are turning yellow, and the occasional bush is turning orange or red, while the pine trees remain evergreen. Hehe, get it?

I love it. Dad, Smidget and I have discovered a new bike bath through the city and it is absolutely beautiful. Especially right now, during fall in Anchorage.

The only problem is the length. Not only does summer end fast and suddenly it’s fall, but fall only lasts a short while before the ground starts to get frosted and termination dust (local phrase for that white fluffy stuffs that starts falling after the frost) settles on the mountain tops and oh, I don’t want to even think about it!

Can fall last longer here? I love fall. I NEED it.

But even though it is starting to become fall here doesn’t mean we can still have some summer!

Yesterday the sun was out, and it was almost too warm to be wearing a sweatshirt. Lots of people were out enjoying the weather, we even got to use the grill again before it gets too cold to keep the back door open. As a partial tribute to the end of summer, but more so a way to use some of the summer fruits that will be disappearing off store shelves soon, I found a great recipe for this fancy toast topping.

Peach Butter

Peaches (I recall using between 5-7)
1 cup of water
1 cup of sugar (or brown sugar)
Pinch or cinnamon

Peel and de-pit the peaches (I find peeling easier if you stick the peaches in hot water for a bit first).
Cut peaches into bits, then put in medium size pot. Add the water, sugar and cinnamon. Keep peaches on the heat for 10 minutes.
Using either an immersion blender or a regular standing one, puree the mixture until desired consistency (it will be fairly thin).
Cook in a crock pot/slow cooker for 10-12 hours, or overnight on LOW heat. Also, this is important, don’t put a lid completely on. You don’t want to steam the peaches, you want to cook them. So either cover with a splatter guard or use spoons or something to keep the lid off the crock pot.
Honestly, just keep it in the low crock pot until it gets to your desired consistency.
Don’t forget to stir it.
Boil canning jars and lids with seals. Put peach butter into the jars and close them, they should seal on their own.
Spread on toast, waffles, pancakes, mix into yogurt, or even top ice cream and enjoy!

Recipe adapted by: Katrina Runs for Food

Yeah, that jar there that is looking empty? It’s gone. All gone. It’s good stuff. A bit of summer for all year round, to go with those frozen raspberries!

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3 responses to “Peachy Keen

  1. I was curious, what other fruits can you use to make something like this? I am, sadly– bitterly!– allergic to peaches. It looks super delicious though!

    • I have seen Apple Butter, which again is sadly allergy ridden, and I have done an easy version of Pumpkin Butter, but totally intend to make it for real (as in roasting own pumpkin, the whole shebang) this fall!

      • Oh, there’s Pear Butter too, but it’s another allergy sadness. I had just forgotten about it earlier. Smidget also says Cranberry, which I have seen Cranberry Apple, but never straight Cranberry. And then we aren’t too sure, but maybe Plum or Apricot.

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