Toast Topper #11: Allspice Peach Butter (#SundaySupper)

I love simple food. Most of the time it's because I'm simply too lazy to cook something overly "involved" for just me (nobody else shares my super-restricted diet thankfully - wouldn't wish that on anyone!), but sometimes I really do like to just let one or two ingredients really shine.

I think of my mom's apple pie (I'm on an apple pie reminiscing kick these Sundays) which was literally crust (flour, shortening, salt, vinegar, water) and apples. That was it. No fancy-pants techniques, no caramel (though I hear it is delicious), no gooey starch-thickened binder - just apples. Likewise with my Tomato Confit, Soused Strawberries and Blueberry Butter - not much else is going on other than showcasing the main ingredient.

This always goes double (or triple) when a fruit or vegetable is in season here - our growing season is pitifully short, which means that local fruit and veggies are there and then they're gone in a flash. Finding ways to keep the goodness of everything lasting throughout the year usually means a mixture of freezing, canning and drying - from tomatoes to berries and grapes to apples and peaches. When I happened across a great deal on fresh "seconds" Ontario peaches at the farmer's market, I couldn't resist - I bought six pounds of them. I knew what I didn't eat right away wouldn't last very long, but I had a plan. Actually, two plans - this smooth, sultry butter and a killer peach jam which I'll share soon!

Join us, September 30th, 2012 as we share our delicious, mouth-watering recipes! Here’s a sneak peak at what everyone is bringing to our #SundaySupper table. Be sure to stay after dinner at 7pm EST as we share our recipes during our #SundaySupper live chat!

Here's our quick and simple lineup!

Breakfast, Starters, Butters and Jams:

Main Dishes:



Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

This is also submitted to Ricki's Wellness Weekend, Gluten-Free Monday and Gluten Free Fridays

Allspice Peach Butter
Makes about 2 1/3 cups, 20 (2-tbsp) servings
5 large peaches, washed and pitted (no need to peel)
1/4 cup peach juice (or water, or orange juice)
1/4 tsp allspice
  1. Puree all the ingredients in a blender until smooth.
  2. Pour into a saucepan and cook on low heat, stirring occasionally, for 2 hours.
  3. Preheat oven to 250F.
  4. Pour the reduced peach mixture into a small casserole dish and bake 4 hours longer (stir once an hour or so during cooking).
  5. Let cool slightly (or completely, but it's good warm too!) then smear on your favourite toast, bagel or muffin and enjoy!  
Amount Per Serving
Calories: 18.3
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.5 mg
Total Carbs: 4.7 g
Dietary Fiber: 0.8 g
Protein: 0.3 g
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