Habanero Peach Butter Recipes

PEACH BUTTER

Steps:

• Set out a large bowl of ice water.
• Bring a large pot of water to a boil.
• Carefully put 2 peaches at a time in the boiling water; leave them until scalded, 30 seconds to 1 minute. Quickly transfer to the ice water, leaving them to cool for 30 seconds to 1 minute. Remove to a paper towel-lined plate. Repeat to scald and cool remaining peaches.
• Peel peach skin; discard skin and pits. Chop peach flesh and place in a large pot over medium-low heat. Cook, stirring frequently, until soft, about 30 minutes, adding water if necessary to prevent from sticking.
• Meanwhile, inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach butter is ready. Wash new, unused lids and rings in warm soapy water.
• Place cooked peaches in a blender; puree until smooth. Measure out 8 cups peach pulp and transfer back to the pot. Reserve any extra pulp for another use.
• Add sugar, cinnamon, and nutmeg to the peach pulp. Bring to a simmer over medium-low heat; simmer, stirring frequently, until mixture has reduced and thickened, 5 to 10 minutes.
• Pack peach butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

PEACH-HABANERO JAM

Steps:

• Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.
• Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn't run, it is done. If it runs, cook for 5 minutes more.
• Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.

CARIBBEAN-SPICED MAHI MAHI WITH HABANERO-PEACH BUTTER

Steps:

• Preheat the broiler.
• Combine the garlic, onion, red pepper, black pepper, paprika, thyme, oregano, and basil in a shallow bowl; mix well.
• Dredge the fillets in the spice mixture, coating both sides well.
• Place the fillets onto a foil-lined baking sheet.
• Broil 4 inches from the heat, turning once, until the juices begin to run, about 7 minutes.
• Garnish each fillet with 1 tablespoon of the Habanero-Peach Butter.
• Serve immediately.

PEACH HABANERO JAM

Steps:

• Peel, chop & crush peaches. Pulsing them in Cuisinart to a chunky consistency works well. Crushing with a potato masher works well too. Do not over process in food processor as cooking breaks them down too.
• WEARING GLOVES (seriously), split habaneros and remove seeds and most of pith holding seeds. Reserve the pith & seeds to add back to jam if it is not hot enough for your tastes (OMG).
• Split red peppers, de-seed & chop coarsely.
• Process habaneros and red peppers of choice to mince. Do not process until smooth, just a mince, finer than the peach chop.
• Measure 4 cups of peach crush and 1 cup pepper mince into a 6 to 8 quart nonreactive pot. Add the white grape juice, lemon juice, turmeric and butter (optional - but reduces foaming). Gradually stir in pectin. Bring to a full boil over med-high heat, stirring constantly.
• Add sugar. Return to a full boil and boil hard for 2 minutes.
• Remove from heat and stir in vanilla.
• Taste and decide whether you want to add some Habanero pith and/or seeds (not for me thanks and I like it hot!). Go easy though as you probably want an edible finished product.
• Ladle jam hot into freshly boiled half-pint jars, leaving 1/4 inch headspace. Wipe rims clean with a clean dish towel dipped in hot water if necessary so the lids will seal well. Adjust rings until resistance is just met.
• Load jars into boiling water bath, cover and process 10 minutes. Make sure jars are covered by at least 2 inches of water and water is gently boiling.
• After processing, remove jars and place on a towel to cool for 12 to 24 hours.
• Remove bands, wipe sealed jars with a cool damp cloth. Label and store in a dark, cool. dry place for up a year -- as if it be around that long!

GREG'S HOT PEACH PIE

Steps:

• Place 1 1/2 cup of flour and the salt into the work bowl of a food processor, and pulse briefly once or twice to combine. Add 9 tablespoons of chilled unsalted butter, and pulse 4 or 5 times, a few seconds per time, until the mixture looks like coarse crumbs. With the machine running, drizzle the peach nectar into the dough, 1 tablespoon at a time, until the dough gathers itself into a crumbly mass. Transfer the dough into a bowl, form into a ball, and wrap it in plastic wrap. Refrigerate to hydrate the dough, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the 4 chopped peaches into the food processor, and pulse to puree, about 1 minute. Add the minced habanero peppers, 1 teaspoon at a time, and puree until smooth. Place the remaining 6 sliced peaches into a bowl, and toss lightly with the habanero puree.
• In a bowl, mix 1/3 cup of flour, the white sugar, and 1/4 cup of softened unsalted butter until it forms a crumbly mixture; set the streusel aside.
• Cut the dough in half, and roll each half into a circle about 10 inches in diameter. Fit one dough circle into a 9-inch pie dish. Pour the peach-habanero filling into the bottom pie crust, and sprinkle with the crumbly sugar streusel. Fit the top crust onto the pie, and crimp with a fork to seal the edges. Cut several slits into the top crust for venting steam.
• Bake in the preheated oven until the crust is golden brown and the filling is bubbling and thickened, about 50 minutes.

HABANERO-PEACH BUTTER

Steps:

• Heat the oil over high heat in a medium saucepan.
• Add the chiles, bell pepper, and shallot; cook over high heat for 2 minutes.
• Add the vinegar and honey to the chile mixture, reduce the heat to low, and simmer until almost all the liquid has evaporated, about 3 minutes.
• Remove from the heat; cool.
• Place 2 of the peaches and the butter in a food processor or blender.
• Process until well mixed.
• Add cooled chile mixture to the butter puree, and process until well blended.
• Transfer the butter mixture to small bowl.
• Mince the remaining peach, add it to the butter mixture, and blend well.
• Cover and refrigerate in an airtight container until ready to use, or freeze it.