ROASTED PEACH BUTTER

If you’re looking for a way to use up peaches, here’s an easy recipe, almost effortless actually.  You can roast the peaches with a few ingredients till the liquid is just about evaporated, then puree it for a delicious peach butter that can be used in so many ways.  Try topping a slice of plain cheesecake with this wonderful peach goodness, as the photo above shows. 
How about a spoonful or two on your morning oatmeal, as in the following photo.

You could also make these delicious roasted peach butter spice cupcakes. 

Or you can spread some on a bagel, slice of toast or waffle. 
Then again, you could simply eat the peach butter off a spoon. So-o-o good.

ROASTED PEACH BUTTER Source:  Judy’s Kitchen Rating:  10 out of 10

INGREDIENTS: 6 cups sliced fresh or frozen peaches, with juice 4-1/2 Tbsp. granulated sugar  3 Tbsp. dark corn syrup  3 Tbsp.  frozen apple juice concentrate, thawed 1 cinnamon stick Heat oven to 375F.  Combine all ingredients in large roasting pan and bake 1-1/2 to 2 hours, or till peaches are beginning to caramelize and excess liquid evaporates.  Cool slightly.  Puree warm peaches in batches in blender or food processor.  Yield:  about 1-1/2 cups peach butter.

BLUEBERRY SWIRL OATMEAL

This is my new favorite oatmeal flavor.  You can swirl this blueberry puree into your  favorite oatmeal – instant,quick, old-fashioned or steel cut.  I happen to favor steel-cut oats, which I start the night before, then finish cooking in the morning.  With peaches and blueberries in season, I’ve been cutting a half peach and putting it in the pot with the oatmeal for the last 5 minutes of cooking.  Then I top the oatmeal with a swirl of homemade blueberry puree, about 1 Tbsp., and finish it off with soy or almond milk.   The blueberry puree is not terribly sweet, but it has an intense blueberry flavor that is quite pleasing to the palate.  It’s not  hard to make and is a great, more healthful  substitute for the overly sweet preserves and jams in stores.  Give it a try.

BLUEBERRY PUREE Source:  Judy’s Kitchen Rating:  10 out of 10 PRINTABLE PAGE

INGREDIENTS:  1 pt. fresh or frozen blueberries 2 Tbsp. sugar 1-1/2 tsp. freshly squeezed lemon juice In 1-1/2 quart heavy saucepan, combine blueberries and sugar.  Cook over medium heat till mixture bubbles.  Reduce heat slightly to keep mixture to slow boil, stirring as needed for about 15-20 minutes, or till liquid is reduced and jam consistency is reached.  Stir in lemon juice.  Puree with immersion blender.  Refrigerate.

JUDY'S LOW-SUGAR PEACH PRESERVES

Since I didn't have any peach preserves for my Peach Cream Pie Glace`, but I did have plenty of nice, juicy South Carolina peaches, I made my own peach preserves. This turned out really good. Not too sweet, and very fruity.

Judy's Low-Sugar Peach Preserves
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2 cups of chopped peaches or puree
1 cup apple juice concentrate
1/2 cup sugar
1 Tbsp. dark corn syrup
1 Tbsp. lemon juice

Place all ingredients in a 1-quart heavy saucepan and bring to a boil over medium-high heat. Reduce heat to a low-boil and stir often to keep bottom from scorching. Cook for about 1 hour 15 minutes, or longer, until mixture is thickened. Pour into glass jar. Makes about 1 pint.