Peach Vanilla Butter

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  • 8 whole fresh peaches
  • 2 whole vanilla beans
  • 1/4 cup granulated sugar


  1. Peel peaches, remove pit and cut into chunks or slices and place in a 6-quart or larger slow cooker.
  2. Cut each vanilla bean in half lengthwise and scrape out the vanilla bean seeds with a spoon and put seeds and the pods into the slow cooker with the peaches.
  3. Add the sugar and stir to combine.
  4. Cover and cook on LOW for 4 hours.
  5. Remove the vanilla bean pods.
  6. Pour cooked peaches into the jar of a blender and cover.
  7. Carefully blend the peaches until smooth, being very careful as the mixture is hot.
  8. Pour pureed peaches back into slow cooker and cover, but prop up the lid of the slow cooker with a wooden chopstick or other heat proof utensil to allow moisture to escape.
  9. Continue cooking on LOW for 1-2 hours, stirring every now and then to prevent peach butter from burning.
  10. Pour into jars or containers and refrigerate for up to 2 months, freeze for up to 6 months or process in a hot water bath for 20 minutes.

Yield: 16 servings | Prep: 30 min | Cook: 6 hr