Apple peach butter
This is kinda a dudeley recipe. I say this because it requires very little finesse, and it's kinda impressive. Together, these characteristics accomplish 2/3 of the trifecta of culinary dudeliness. The 3rd point of the trifecta is 'fire' in case you were curious. Also, a great way to use up old apples or stone fruit.
Apple peach butter
This is kinda a dudeley recipe. I say this because it requires very little finesse, and it's kinda impressive. Together, these characteristics accomplish 2/3 of the trifecta of culinary dudeliness. The 3rd point of the trifecta is 'fire' in case you were curious. Also, a great way to use up old apples or stone fruit.
Cooking Instructions
- 1
Combine ingredients in a crockpot. Because fruit comes in various sizes, the ingredient amounts here should be considered guidelines. This recipe is really intended for situations when you have too much fruit. It should work fine for any combination of apples, peaches, nectarines, quince, cherries, etc. maybe even berries (with different spices).
- 2
Cook your fruit down. Let it go for, like, 6 hours minimum, stirring occasionally. It should cook down to a wonderfully fragrant goo.
- 3
Remove the lid and let it cook for another 45-60 minutes, stirring more often now. It should darken and thicken a bit.
- 4
Pass it through a Tamis or a strainer of some type.
- 5
Then, purée the hell out of it.
- 6
Taste it. It should taste like an autumn sunset.
- 7
Put it in a jar. If you want, you can can it. Find a good recipe for canning with a pressure cooker. But, I just put it in a jar and toss it in the fridge because I know I'll eat it way before it ever turns.
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