cdkitchen > cooking experts > christine gable
When I came home with the cookbook Fresh From the Vegetarian Slow Cooker recently, I did what I normally do with cookbooks: I flipped through it the first chance I had. At breakfast, at bedtime, whenever I could fit it in. I usually keep a little pack of sticky notes on the front cover and peel of a little marker each time I run across a recipe that I think I’d like to try in the next couple weeks.
This book was arrayed with a whole selection of stickies by the time I was through the 260 pages. From the beginning chapter on Appetizers and Snacks to the middle sections on Beans, Potpies, and Stuffings, to the sweet Dessert conclusion, there was no lack of ideas or inspiration to keep me going.
The only remaining challenge regarded figuring out what I could make with what I had on hand. That’s when it can get tricky. As I was flipping through some of my earmarked selections, I found Peach Butter. Mmmm. Peaches are my all-time favorite fruit, so anything titled with that sweet, summer-reminiscent fruit is up for a second glance.
This recipe called for four pounds of fresh peaches. Seeing that fresh peaches are not in season and are at a premium at the store right now, that wasn’t going to be happening. Then again, I had those frozen, sliced peaches in the downstairs freezer, didn’t I? Daughter and I had spent several hours one summer morning peeling and slicing some perfectly ripe freestone peaches, tossing in some sugar and Fruit Fresh, and sealing ‘em into gallon-size freezer bags.
Perfect. The only question was how they would work in this particular recipe. Since the original recipe called for four pounds of fresh peaches and one cup of water, I couldn’t help but wonder if these frozen peaches were harboring additional frozen H2O? Only one way to find out …
I partially thawed two bags of peaches in the microwave (the scale said they were a tad over four pounds), pureed them in the food processor and added the sugar. Into the slow cooker they went, with the heat set on low for eight hours.
I have a hard time just walking away from the slow cooker and not ever lifting the lid. For eight hours! Yes, I’m aware that each lift of the lid sets the cooking time back 20 minutes, but sometimes I just can’t help myself. Hey, it needs a quick stir! It needs a taste-test!
So periodically I found myself peeking in on my experimental peach butter. Sure enough, by the time 6 hours had passed, it was pretty obvious that I was going to have a peach sauce, not peach butter. Unless it started to reduce itself mighty fast. I even removed the lid for the last hour and turned it on HI, since that’s what another recipe for apple butter indicated.
Nope. No peach butter here. By the time it was all said and done, we had a rich and flavorful peach sauce. Think applesauce with so much more flavor. Think peaches times ten, with a dash of spice. Think heaven on a spoon. This is the perfect warm and spicy condiment to serve over frozen vanilla yogurt or ice cream. It’s the perfect way to jazz up plain yogurt. It’s divine just dipped straight from the slow cooker too (but don’t tell anyone)!
Go ahead and try it yourself. You might not end up with peach butter, but peach sauce is the next best thing. Guaranteed.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/christine-gable/1022-peach-butter/
Is That Peach Butter or . . . Sauce?
When I came home with the cookbook Fresh From the Vegetarian Slow Cooker recently, I did what I normally do with cookbooks: I flipped through it the first chance I had. At breakfast, at bedtime, whenever I could fit it in. I usually keep a little pack of sticky notes on the front cover and peel of a little marker each time I run across a recipe that I think I’d like to try in the next couple weeks.
This book was arrayed with a whole selection of stickies by the time I was through the 260 pages. From the beginning chapter on Appetizers and Snacks to the middle sections on Beans, Potpies, and Stuffings, to the sweet Dessert conclusion, there was no lack of ideas or inspiration to keep me going.
The only remaining challenge regarded figuring out what I could make with what I had on hand. That’s when it can get tricky. As I was flipping through some of my earmarked selections, I found Peach Butter. Mmmm. Peaches are my all-time favorite fruit, so anything titled with that sweet, summer-reminiscent fruit is up for a second glance.
This recipe called for four pounds of fresh peaches. Seeing that fresh peaches are not in season and are at a premium at the store right now, that wasn’t going to be happening. Then again, I had those frozen, sliced peaches in the downstairs freezer, didn’t I? Daughter and I had spent several hours one summer morning peeling and slicing some perfectly ripe freestone peaches, tossing in some sugar and Fruit Fresh, and sealing ‘em into gallon-size freezer bags.
Perfect. The only question was how they would work in this particular recipe. Since the original recipe called for four pounds of fresh peaches and one cup of water, I couldn’t help but wonder if these frozen peaches were harboring additional frozen H2O? Only one way to find out …
I partially thawed two bags of peaches in the microwave (the scale said they were a tad over four pounds), pureed them in the food processor and added the sugar. Into the slow cooker they went, with the heat set on low for eight hours.
I have a hard time just walking away from the slow cooker and not ever lifting the lid. For eight hours! Yes, I’m aware that each lift of the lid sets the cooking time back 20 minutes, but sometimes I just can’t help myself. Hey, it needs a quick stir! It needs a taste-test!
So periodically I found myself peeking in on my experimental peach butter. Sure enough, by the time 6 hours had passed, it was pretty obvious that I was going to have a peach sauce, not peach butter. Unless it started to reduce itself mighty fast. I even removed the lid for the last hour and turned it on HI, since that’s what another recipe for apple butter indicated.
Nope. No peach butter here. By the time it was all said and done, we had a rich and flavorful peach sauce. Think applesauce with so much more flavor. Think peaches times ten, with a dash of spice. Think heaven on a spoon. This is the perfect warm and spicy condiment to serve over frozen vanilla yogurt or ice cream. It’s the perfect way to jazz up plain yogurt. It’s divine just dipped straight from the slow cooker too (but don’t tell anyone)!
Go ahead and try it yourself. You might not end up with peach butter, but peach sauce is the next best thing. Guaranteed.
Serves/Makes: 6 cups
- 4 pounds frozen peaches (with a bit of sugar is fine)
- 1/2 cup sugar
- 1 teaspoon lemon juice (optional)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Partially thaw the peaches in the microwave and then place them in the food processor. Process until smooth and creamy. Scrape into the crockpot, add the sugar, and set on LOW for 8 hours. May stir once or twice during cooking.
After 8 hours, remove the lid, stir in lemon juice (if using), ginger and cloves. Serve warm or allow to cool. Store up to one week in the refrigerator.
Cook's Notes: I marked the lemon juice as optional since I think it's a personal preference whether or not you like the added citrus zing. When I'm feeling in need of warm, comforting 100-percent peachiness, I omit the lemon.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/christine-gable/1022-peach-butter/