Peach Pumpkin Butter

by Heather on October 11, 2011

I know it sounds weird but go with me on this recipe.

When I told Nate what I was making it was originally going to be peach butter.  You guys know how I feel about apple butter and I love the taste of fresh peaches with spice.  Stands to reason that peach butter should be just as good, right?  Guess Nate didn’t agree…but keep in mind that this is past tense now…

Y’all want to know a secret?  I made dinner rolls specifically for this recipe.  It was a cold, dreary, wonderfully fall day on Saturday and while I have an inordinate fear of making bread in our too-small kitchen I opened up my America’s Test Kitchen cookbook and made their dinner rolls.  Wanna know another secret?  After the initial mixing and rising I made sure to let Nate know what a pain making rolls is.

 

You guys know how I am about making individual cookies and that process is significantly easier than bread.  But making individual dinner rolls and keeping them the same size and having to let them rise again when all you really want to do is shove a freshly baked yeasty roll in your mouth…well, it’s as close to suffering as I got on Saturday.  Regardless of the terrible suffering though I would highly recommend either making or buying fresh-baked dinner rolls to eat with this butter…but keep in mind that if you do that you might want to get ready for a bread baby that night.  Fresh bread and fruit butter is not easy to turn down!

So back to the original story – this was going to just be peach butter but I used too much water and I couldn’t bear to throw one drop of the peachy syrup down the drain.  I opened the fridge and saw some pumpkin in there and added it to the syrup and peach puree and hoped for the best.  Toss in some more cinnamon and ginger and cook to butter consistency and friends?  You’ve got an irresistible batch of peach pumpkin butter that will knock your holiday rolls or breakfast toast to a level ten times higher than they already are!

PEACH PUMPKIN BUTTER

  • 2 large peaches
  • 3 cups water
  • 1 cup sugar (it seems like a lot but adding unsweetened pumpkin will need a little sugar), divided
  • 3-4 pieces fresh or candied ginger (pieces being 1/2-inch in size; use fresh if you want it extra gingery and candied if you just want a faint hint of ginger in the background)
  • 1 tsp cinnamon
  • 1/4 tsp dried ginger powder
  • 1/2 cup of pumpkin puree

Wash and remove the pits from the peaches and chop into large cubes – about 1″ or so.  Put in a medium saucepan and add the 3 cups of water and 1/2 cup of sugar and the fresh or candied ginger.  Bring to a boil and boil for about 20 minutes until the peaches are very tender.  Set aside for a few minutes to cool.  Using a wire mesh strainer add some of the peaches, remove any ginger pieces in there, and push through the strainer into a clean bowl.  You want as much of the peach pulp as possible but want to discard the skins.  Repeat, being sure to keep the liquid from the pot, until all the peaches are used up.  Scrape the bottom of the strainer and add the peach pulp, pumpkin, extra 1/2 cup of sugar, pumpkin puree, cinnamon, and dried ginger to the pot.  Stir to combine then bring to a boil on the stove over medium-high heat.  You’ll want to boil for about 10-15 minutes, stirring very constantly, until the mixture has reduced by about half and is very thick.  You want the mixture to thicken and turn a deep brown, but not burn.  As with other preserves if you put a little dollop of the mixture onto a cooled plate it should be thick enough to not run.  Let cool most of the way before serving it with your rolls (because we KNOW that you’re going to make fresh rolls…right?) – no one wants a soggy dinner roll!

The verdict?  I gave Nate a dinner roll with a little real butter and a big smear of the peach pumpkin butter and he ate it up and exclaimed that it was, indeed, delicious and that he was, indeed, very wrong about judging it so harshly.  I love that man :)

 

P.S. I’d LOVE it if you clicked over to the Shape Magazine Best Blogger Awards and voted for Faces of Beauty!  I’m so excited to be nominated and would love the chance to share the message of Faces of Beauty with even more of the world!

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{ 19 comments… read them below or add one }

1 Elle October 11, 2011

Um, I’m totally with you on this! Peach and pumpkin + spices? Heaven! It’s gorgeous!

Oh, and if you want a quick dinner roll? I’ve made these three times already and we love them! I add one extra tsp of salt to the dough–keeping in mind that it makes 24 rolls. I have two cast iron pans, luckily, and can make both pans at once. Also, she mentioned it on her show, but not in the directions–after the dough is starting to pull away from the sides of the bowl, she switches to the dough hook for a minute or so of kneading. They only need to rise once, and you can give them a good head start if you put your oven on it’s lowest temp setting, and toss the pan of formed rolls in there with a small pan of hot water, as well, for about 10-15 minutes.

http://www.cookingchanneltv.com/recipes/kelsey-nixon/rapid-rolls-recipe/index.html

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2 Elle October 11, 2011

Voted, too. Good luck! How cool to be nominated!

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3 Betty October 11, 2011

Yum! This looks amazing. I will definitely be making this for the Thanksgiving table. Thanks!!

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4 Krystina (Organically Me) October 11, 2011

I can’t imagine anything better right now than this smothered on a freshly baked biscuit.

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5 Lindsay @ Schnoodle Soup October 11, 2011

This sounds totally delicious. P.S. Good luck at the ultrasound! Thinking of you guys :smile:

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6 Anna @ On Anna's Plate October 11, 2011

I bet this is SO good…especially when smothered on a warm, buttery biscuit!! :-)

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7 Urban Wife October 11, 2011

Ohh, I want to pour this peach pumpkin butter in a tall glass and drink it for lunch! p.s. Hope the u/s is going/has gone well. :)

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8 Diane {Created by Diane} October 11, 2011

Love peaches and pumpkin and this looks wonderful!

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9 Sami October 11, 2011

how much butter does this make – it looks like the perfect thing for holiday gifts!

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10 Heather October 12, 2011

it makes 16 oz, so i divided mine into 2 8-oz jars for gifts. you’re right, perfect for the holidays!

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11 Estela @ Weekly Bite October 11, 2011

Oh my, this sounds delicious!! I love pumpkin butter!

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12 janetha October 11, 2011

look at you! these are two favorite flavors in one. starred :)

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13 Jillian October 11, 2011

is it a boy or girl??? i hope everything went well at your appointment today!!! :)

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14 Sylvie @ Gourmande in the Kitchen October 12, 2011

As soon as I saw that picture of the little nuggets of ginger I got excited I love ginger so much! This is outstanding.

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15 Kim in MD October 12, 2011

Did you find out if you are having a boy or a girl? I hope everything went well at your appointment yesterday! Congrats on being nominated by Shape magazine…I voted for Faces Of Beauty!

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16 Sophie @ LoveLiveAndLearn October 15, 2011

Wow this sounds and looks delicious!
I’ve never had peach or pumpkin butter but I’ve had apple butter and that was really yummy :-)
Your photos are gorgeous!

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17 Margaret Watson ( Maggie) October 28, 2011

We’d eaten all our peaches so I made this with ripe plums, only needed a little sugar and one cup of water if you keep stirring. Made 3 pots for pie filling or spreads. It was easier to use a hand blender than try to push it through the sieve. Also I used about 2 teaspoons of mixed spice instead of cinnamon.

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18 Vanessa October 31, 2011

That sounds insanely good!

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19 Chrissy August 8, 2012

This sounds AWESOME!!! I love the different flavors all mixed into one glorious thing!!

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