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The fresh juiciness of ripe peaches combined with the bright flavor of pineapple and subtle almondy amaretto undertones make this a perfectly peachy fruit butter. Add peach butter to overnight oats, top ice cream, or spread on biscuits. It’s so delicious.
Yes, serendipity is exactly what this perfectly flavored peach butter is all about! I was working on developing a peach ice cream topping and failed to get it just right. A few times.
Luckily, I save my mistakes in order to evaluate and improve on (later when my disappointment isn’t so high) and realized that what I had really made was PEACH BUTTER! Serendipity! (Cue the fireworks!)
Why you will love this unique fruit butter
- uses fresh peaches
- goes great on bagels or toast
- has a unique flavor combination you’ll love
For some more fresh and fruity recipes, try my:
- Peaches and Cream Ice Cream
- Fresh Peach Sorbet
- Three Ingredient Lemony Peach Popsicles
- Easy Peach Dump Cake with White Chocolate Chips
- Sweet Peach Iced Tea
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- Why you will love this unique fruit butter
- For some more fresh and fruity recipes, try my:
- Pin now to save for later
- Ingredients needed to make peach butter extra delicious and special
- How to make perfectly peachy fruit butter
- Some FAQs and answers
- Serving suggestions
- The printable recipe card for Peach Butter
Pin now to save for later
Ingredients needed to make peach butter extra delicious and special
- fresh peaches – skins removed
- lemon juice
- crushed canned pineapple – canned in juice
How to make perfectly peachy fruit butter
Step 1: Peel and slice the fresh peaches
You need to peel and slice the fresh peaches. Have you ever done this before? It can be frustrating at best with stubborn peach peels that won’t easily come off.
First, you need to start with really nicely ripe peaches. Then you do the balancing method.
First, start by cutting a little “X” into the bottom end of the peaches.
Boil water in a medium-sized sauce pan and have a bowl of ice water nearby. Boil the ripe peaches for a couple of minutes and then immediately dunk into the ice water and let sit for a minute.
Using your paring knife, you should be able to just sip those skins right off!
Step 2: Sugar the peaches
Slice or chop the peaches and place in a container with a lid. Then add the sugar, lemon juice, amaretto, and nutmeg.
Stir it around to distribute the sugar throughout the peaches. We do this to start melting or liquifying the sugar and to start breaking down and softening the peaches. This will bring out their full flavor.
Put the lid on tightly and refrigerate for at least four hours. The sugar should be mostly liquified by now and the peaches should have started to soften. Stir it around again. When you add the sugared peaches to your blender (the next step), make sure you scrape out all of the granulated sugar that’s (probably) still on the bottom of your container.
Step 3: blend blend blend
Put the sugar/peach mixture into a blender. Add in the undrained can of pineapple and the cornstarch too.
Blend until well liquified and smooth.
Step 4: cook cook cook
Add the blended mixture to a heavy-duty heavy-bottomed medium/large saucepan.
Stir and bring to a boil on medium/high heat. Turn down the heat and partially cover.
I cover with foil so that I can still stick my spoon in and stir. It also allows some steam to escape so that the fruit butter will boil down. BUT more importantly, it will protect your kitchen from becoming a splattered peachy sticky mess.
You’ll need to let it cook for at least an hour, stirring occasionally. Your finished peach butter will be thicker than applesauce and will have reduced by about one third.
Some FAQs and answers
You can use almond extract to sub for the amaretto. Use 1/4 teaspoon almond extract for each tablespoon of amaretto. So for this recipe use 3/4 teaspoons of almond extract.
This recipe boils down to about 2 cups total.
When the peach butter has finished cooking it will be thicker than apple sauce and will have boiled down to about 2 cups.
I don’t like to do that because some liquid (steam) needs to escape in order to boil down. A regular lid will keep the steam in.
Do you like a sticky goopy stovetop? Because that’s what will happen to yours if you don’t have some type of covering on it.
I’ve had it in my fridge for almost two weeks and so far, so good. Yes, you can freeze it but make sure you leave a little head space in your container because it will expand when you freeze it. Then give it a stir when it’s thawed in case anything has separated.
Spread on bagels, waffles, and toast.
Put a dollop in your overnight oats.
I mixed some in with my Peaches and Cream Ice Cream.
Combine with some (vegan) yogurt for an instant fruit dip.
Mix it in with fruit to make a quick and easy fruit salad.
I made the most delicious homemade wheat bread today in my bread machine and it was fabulous on top!
The printable recipe card for Peach Butter
Did you love this recipe? Want to share the love? It would thrill me if you could leave five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help google to find this recipe when others are looking for something similar? Thanks, Cindy
Peach Butter with Pineapple and Amaretto
- 4 peaches skins removed and cut into pieces
- ¾ cup sugar
- 1 Tablespoon lemon juice
- 3 Tablespoons Amaretto
- ¼ teaspoon ground nutmeg
- 2 Tablespoon Cornstarch
- 8 ounces crushed pineapple in juice
- Peel the peaches and cut them into small pieces. Add them to a bowl.4 peaches
- Add the lemon juice, amaretto, nutmeg, and sugar to the skinned and cut peaches. Stir together, cover, and refrigerate for about 4 hours until most of the sugar has melted and the peaches have just begun to soften.
- Add the peach mixture to a blender along with the whole can of pineapple (undrained) and the cornstarch. Blend until well pureed.
- Pour the puree into a saucepan and cook on med/high heat until it comes to a boil, stirring constantly. After it comes to a boil turn the heat down to the lowest setting and continue cooking for 1 hour. Stir occasionally so that the mixture doesn't clump or stick to the bottom.
- Remove from heat and put into glass jars. This should keep for at least a week in your refrigerator.