Ingredients

The following ingredients have 4 Servings
  • 8 Large Fresh Peaches
  • 2 Whole Vanilla Beans
  • ¼ Cup Granulated Sugar

Instruction

  • Peel peaches, remove pit and cut into chunks or slices and place in a 6 quart or larger crock-pot.
  • Cut each vanilla bean in half lengthwise and scrap out the vanilla bean seeds with a spoon and put seeds and the pods into the crock-pot with the peaches.
  • Add the sugar and stir to combine.
  • Cover and cook on low 4 hours.
  • Remove the vanilla bean pods.
  • Pour cooked peaches into the jar of a blender and cover.
  • Carefully (the mixtures will be hot!) blend the peaches until smooth.
  • Pour pureed peaches back into crock-pot and cover, but prop up the lid of the crock-pot with a chopstick or other heat proof utensil to allow moisture to escape.
  • Continue cooking on low for 1-2 hours, stirring every now and then to prevent peach butter from burning.
  • 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.