Roasted Peach Butter

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Pre-Notes

Be sure to make this in advance to allow the flavors to blend.

Ingredients

1. 2 ripe peaches, halved and pitted
2. canola oil
3. 2 T sugar
4. 2 T peach eau de vie, peach schnapps, or Amaretto
5. 8 oz unsalted butter, at room temperature (2 sticks)
6. pinch of sea salt

Instructions

1. Preheat oven to 375°F.
2. Brush the cut side of the peaches with a little oil and sprinkle with the sugar.
3. Put the peaches, cut side up, on a baking sheet and roast until carmelized and very soft, about 30 minutes.
4. Remove from the oven and let cool slightly.
5. Peel the peaches and discard the skin (optional- you will have skin in the butter if you leave it on, but it tastes fine.)
6. Put the peaches in a food processor, add the liquor, and puree until smooth.
7. Add the butter and salt and puree until smooth.
8. Scrape into a large ramekin, cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
9. Bring to room temperature before using.

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