I spent this past week in Savanna visiting some dear friends.  It was hot, very hot, bugs were biting and my hair was a tumbleweed of curly frizz, but through the heat, the bugs and the hair I felt that little something the south promises.  I believe the term is Southern Charm.  Hot and sweaty though it was, there was still that little something different and pleasant about the atmosphere.  You need to feel this, like right now, but without the sweat part.  There are few things more southern than fluffy buttermilk biscuits with a spoon full of homemade spicy peach butter.  Peach butter is a wonderful way to make use of peaches and preserve them in a sweet and spicy spread.  Let us begin, or should I say, c’mon y’all let’s get cookin’.  (We gotta get our southern on for this.) 

Begin with 10 cups of blanched, pitted, and mashed peaches.  Place peaches in your crock pot on low heat along with; 2 tablespoons vanilla extract, 2 sticks of cinnamon, 1/2 tablespoon ginger, 1 tablespoon allspice, 1/2 tablespoon clove, 2 1/2 cups sugar, 2 tablespoons of lime juice and 2 tablespoons butter, got all that?  Cover and let cook for 6 hours, then remove lid and cook for another 6 hours or until thick.  Place in jars and refrigerate for up to 3 weeks or freeze in zip top bags for several months.  Enjoy!  

Recipe: Spicy Peach Butter

Makes about 40 oz 

10 cups peaches (blanched, pitted, and mashed)

2 tablespoons vanilla

2 cinnamon sticks 

1/2 tablespoon ground ginger 

1/2 tablespoon clove

1 tablespoon allspice

2 tablespoons lime juice

2 1/2 cups sugar