Oven Roasted Peach Butter Recipes

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OVEN-ROASTED PEACH BUTTER



Oven-Roasted Peach Butter image

Adapted from a recipe in "Food in Jars". Pretty simple and easily increased. Adjust the sugar to your own taste. I added 1/2 tsp. cinnamon to my first batch, based upon my husband's request, but other spices would do well, too. Be sure not to add them until after the peaches have reduced by cooking, the mixture shrinks quite a bit. Ten large peaches (weighing exactly four pounds) yielded 5 half-pints of butter. Next time UI plan to puree the roasted peaches, I prefer a smooth product and it turned out chunkier than I would prefer.

Provided by zeldaz51

Categories     Fruit

Time 4h10m

Yield 3 half-pints

Number Of Ingredients 3

3 lbs yellow peaches (freestone are easiest)
1 -2 cup granulated sugar (or as needed)
1 lemon, juice and zest of

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Cut the peaches in half and remove the pits. Arrange them cut-side-down in a single layer in a non-reactive baking dish (glass or ceramic is best). Roast for 30 minutes, or until the skins are loose. I usually allow 45 minutes, depending upon the size of the peaches.
  • Remove the baking dish from the oven and let the peaches cool a bit so they are easier to handle, then remove and discard the peach skins. Mash the peaches with a fork or potato masher. Reduce the oven to 250 degrees and return the pan of mashed peaches to it. Bake 2 to 3 hours longer, stirring often to prevent burning. Any wateriness should be gone and they should be dark in color.
  • Taste the puree and stir in 1 cup sugar. Taste again and add more sugar to suit your taste, then stir in the lemon zest and juice.
  • Store in the refrigerator or process filled half-pint jars in a boiling water bath for 15 minutes to make them shelf-stable.

Nutrition Facts : Calories 438.4, Fat 1.2, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 111, Fiber 6.8, Sugar 105, Protein 4.2

OVEN-BAKED PEACH SKILLET PANCAKE



Oven-Baked Peach Skillet Pancake image

Easy seasonal peach skillet pancake with a hint of cardamom and maple syrup.

Provided by Henrie Marie

Time 45m

Yield 4

Number Of Ingredients 12

1 cup all-purpose flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
½ teaspoon ground cardamom
¼ teaspoon salt
½ cup whole milk
¼ cup peach nectar
1 large egg
2 tablespoons unsalted butter, melted, divided
2 cups peeled and sliced fresh peaches
1 tablespoon white sugar
¼ cup maple syrup, or to taste

Steps:

  • Place a cast iron skillet in the oven and preheat to 375 degrees F (190 degrees C).
  • Mix flour, brown sugar, baking powder, cardamom, and salt together in a large mixing bowl.
  • Whisk milk, peach nectar, egg, and 2 tablespoon melted butter together in a separate bowl. Add to the flour mixture with 1 1/2 cup sliced peaches; mix until well blended. Set remaining peaches aside.
  • Remove the skillet from the oven with a heat-proof oven mitt; it will be hot. Brush the bottom and sides with remaining 1 tablespoon melted butter. Add pancake mixture and spread out evenly. Arrange remaining peach slices over top and sprinkle with sugar.
  • Bake in the preheated oven until edges are browned and a toothpick inserted in the center comes out clean, about 25 minutes.
  • Let cool slightly and serve with maple syrup.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 55 g, Cholesterol 64.8 mg, Fat 8.4 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 4.7 g, Sodium 366.7 mg, Sugar 29 g

OLD TIME OVEN PEACH COBBLER RECIPE - (4.2/5)



Old Time Oven Peach Cobbler Recipe - (4.2/5) image

Provided by á-11135

Number Of Ingredients 8

1 large can of sliced peaches, drained
1 cup Bisquick mix
1 cup of milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar
Vanilla ice cream, optional

Steps:

  • Heat oven to 375°F In a mixing bowl, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter Pour batter in a buttered 8x8-inch baking dish, and add peaches on top Bake until golden brown, checking every twenty minutes

PEACH BUTTER



Peach Butter image

Peach butter is a wonderful delight in the winter to remind you of how summer tastes. Great on hot buttered biscuits!

Provided by Jacquelyn Henderson

Categories     Fruit Butters

Time 13h35m

Yield 32

Number Of Ingredients 5

18 medium (2-1/2" dia) (approx 4 per lb)s peaches
1 tablespoon water, or more as needed
4 cups white sugar
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon ground nutmeg, or more to taste

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.

Nutrition Facts : Calories 110.7 calories, Carbohydrate 28.4 g, Fiber 0 g, Protein 0 g, Sodium 2.2 mg

OLD-FASHIONED PEACH BUTTER



Old-Fashioned Peach Butter image

Cinnamon and ground cloves add down-home flavor to this spread for toast or biscuits. Using the slow cooker eliminates much of the stirring required when simmering fruit butter on the stovetop. -Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Time 9h25m

Yield 9 cups.

Number Of Ingredients 6

14 cups coarsely chopped peeled fresh or frozen peaches (about 5-1/2 pounds)
2-1/2 cups sugar
4-1/2 teaspoons lemon juice
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 cup quick-cooking tapioca

Steps:

  • In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally., Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and refrigerate up to 3 weeks or freeze up to 1 year. To use frozen peach butter: Thaw in the refrigerator for 1-2 days; use within 3 weeks.

Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

OVEN-ROASTED SPARERIBS WITH PEACH GLAZE



Oven-Roasted Spareribs with Peach Glaze image

Provided by Ila Walrath

Categories     Fruit     Mustard     Roast     Super Bowl     Lemon     Peach     Pork Rib     Family Reunion     Jam or Jelly     Bon Appétit     Ohio

Yield Makes 4 servings

Number Of Ingredients 8

1 cup peach preserves
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
2 teaspoons chili powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 3-pound rack of pork spareribs

Steps:

  • Preheat oven to 350°F. For sauce, whisk first 7 ingredients in heavy small saucepan to blend. Place spareribs, bottom side up, on large baking sheet. Sprinkle with salt and pepper; spread with 1/3 cup sauce. Turn ribs over. Sprinkle with salt and pepper; spread with 1/3 cup sauce. Bake ribs 45 minutes.
  • Bring remaining sauce in pan to boil. Brush 2 tablespoons sauce over ribs. Bake ribs until sauce forms sticky glaze, about 8 minutes. Cut rack into individual ribs; serve with sauce.

OLD-FASHIONED PEACH BUTTER



Old-Fashioned Peach Butter image

ummm! You can taste the fuzz on the peach. Good served on biscuits, french toast or whatever suits your fancy.

Provided by Rita P

Categories     Fruit

Time 1h5m

Yield 8 half pints

Number Of Ingredients 2

2 quarts diced peeled peaches (very ripe)
4 cups sugar

Steps:

  • Place half of peaches into container of an electric blender; process until coarsely chopped.
  • Pour into a flat-bottomed kettle.
  • Repeat procedure with remaining peaches.
  • Stir in sugar.
  • Cook over medium low heat, stirring frequently 30 minutes or until mixture thickens.
  • Quickly ladle butter into hot sterilized jars, leaving 1/4 inch headspace.
  • Cover at once with metal lids and screw bands tight.
  • Process in boiling water bath 5 minutes.

ROASTED PEACHES



Roasted Peaches image

A low oven temperature and a touch of fresh lime juice take ripe summer peaches to the next level. Serve alongside Rose-Geranium-and-Cardamom Ice Cream and Almond Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h10m

Number Of Ingredients 5

6 ripe but firm peaches (about 2 1/4 pounds), halved, pitted, and cut into 1-inch wedges (about 6 cups)
2 tablespoons fresh lime juice
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 225 degrees. In a bowl, gently toss peaches with lime juice and oil. Lightly season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Place confectioners' sugar in a fine-mesh sieve and dust peaches evenly.
  • Bake until peaches darken and begin to curl, about 1 hour. Let cool completely; serve.

BAKED PEACHES 'N CREAM



Baked Peaches 'n Cream image

These baked peaches taste like pie, minus the guilt of eating one! Of course all pie is even better with ice cream.Perfect way to make those summer peaches disappear.

Provided by prttimecook

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 25m

Yield 4

Number Of Ingredients 5

8 teaspoons brown sugar
2 tablespoons butter, cut into 8 pieces
1 pinch ground cinnamon, or more to taste
4 ripe peaches, halved and pitted
4 scoops vanilla ice cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange brown sugar, 1 teaspoon per peach, in a 9x13-inch baking dish. Top each brown sugar mound with a piece of butter and a sprinkle of cinnamon. Place a peach half, cut-side down, on top of brown sugar-butter.
  • Bake in the preheated oven until peaches are soft, 15 to 20 minutes.
  • Plate 2 warm peaches per serving and top with 1 scoop vanilla ice cream.

Nutrition Facts : Calories 141.2 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 8.1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 5.1 g, Sodium 63.3 mg, Sugar 16.3 g

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