Bursting with peachy goodness, this peach butter tastes a bit like a Bellini, that famous drink from Harry’s Bar in Venice. The peaches are poached in Prosecco, a sparkling Italian wine that adds sophistication and flavor to this spread. It’s delicious on toast or scones.
MAKES: ABOUT 6 Cups
INGREDIENTS:
- 2 cups Prosecco
- 2 cups sugar
- 1 vanilla bean, split
- 2 pounds ripe peaches, peeled, pitted, and coarsely chopped (about 5 cups)
- 1 cup dried peaches
INSTRUCTIONS:
- In the pressure cooker, combine the Prosecco and sugar, stirring to dissolve the sugar. Add the vanilla bean and peaches.
- Lock the lid in place and cook at high pressure for 10 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Remove the vanilla bean and puree the peach butter with an immersion blender or in the food processor until smooth.
- Simmer the butter for 5 minutes, or until thickened.
- Cool the butter completely before storing in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 3 months.
