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Home Cooking

peach butter troubleshoot


Home Cooking 7

peach butter troubleshoot

Gooseberry | Aug 22, 2006 06:45 AM

OK, so I have just over a gallon of peach puree, which I made by cooking peeled, cut up peaches in their own juices (and a light sprinkling of sugar to get things going), then blitzing with a stick blender. At which point, I was all sticky and grouchy and put it in the fridge and went to bed.

So, whay now? My peach puree is sitting in the fridge, waiting for me. I experimented simmering it in a wide, open pan, but having my heat on high enough to actually cook the thing only made it splutter all over my stove. How do I brown and intensify the mixture without burning it, or losing its beautiful, fresh flavour? And if it is tart-sweet now, should I add more sugar, or plan on it getting sweeter the more it cooks?

Any advice would be appreciated before I work on it tomorrow...

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