- 1 pound peaches (2-3 depending on size)
- 1/4 cup water
- 1/3 cups granulated sugar
- 1 tbsp lemon juice
Cut a small “x” in the bottom of each peach. Dip each into a pot of boiling water for 30 seconds, and then into a bowl of cold water for a minute. The peels should slide right off.
Halve your peaches and remove the pits, then cut each half into quarters. Place peach chunks and water in a large pot and bring to a boil. Simmer until peaches are tender, about 15 to 20 minutes, stirring occasionally to ensure they cook evenly. Puree in the food processor until very smooth.
Return the peaches to the large pot, add the sugar and lemon juice and bring the mixture to a good strong simmer/gentle boil, cooking them at this level for 30 to 40 minutes, stirring occasionally in the beginning and more often near the end, as it thickens up and the fruit masses risk scorching on the bottom of the pot. The butter is done when you can drizzle a ribbon of sauce across the surface and the ribbon holds its shape before dissolving. Let butter cool and store in an airtight container in the fridge
From Smitten Kitchen