Baked Peach Rum Butter

For a wonderful adult dessert, generously slather this kicked- up butter on gingerbread and then drizzle with cream.

MAKES: 4Pint Jars

INGREDIENTS:

• 8 cups peeled and crushed peaches (6 to 8 pounds peaches)
• 1 tablespoon molasses
• 1 teaspoon ground nutmeg
• 2 cinnamon sticks
• 1 whole vanilla bean
• 3 cups firmly packed brown sugar
• 1/2 cup freshly squeezed lemon juice
• 1 cup rum, preferably Jamaican
• 1/4 cup unsalted butter, at room temperature

INSTRUCTIONS:

1. PREPARE: Position a rack in the center of the oven and heat the oven to 350°F.
2. COOK THE PEACH MIXTURE: In an 8-quart stainless steel stockpot, combine the peaches, molasses, and nutmeg and stir until blended. Add the cinnamon sticks and the vanilla bean. Simmer over medium heat, stirring frequently to keep the mixture from sticking, until the peaches are soft, about 20 minutes. Stir in the brown sugar, lemon juice, and 1/2 cup of the rum, stirring until the sugar is completely dissolved. Remove the pot from the heat. Remove the cinnamon sticks and vanilla bean.
3. PUREE THE PEACH MIXTURE: In batches, purée the peach mixture in a food processor or with a potato masher to create a smooth texture. Pour the peach mixture in a 9 x 13 x 2-inch baking pan or roasting pan and spread evenly.
4. BAKE THE BUTTER: Bake for 30 minutes, then stir the butter and check for thickness. The butter is done baking when it forms one large drip off a spoon turned sideways or falls off the edge of the spoon in a sheet. Continue to bake for up to 60 minutes more if needed, checking every 15 minutes for doneness and stirring. Remove the pan from the oven and stir in the remaining 1/2 cup rum and the butter.
5. JAR THE BUTTER: Spoon the butter into hot jars, leaving 1/4-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
6. PROCESS THE JARS: Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.