Welcome to Simply Davlicious Recipes!

Here you’ll find not only the entire archive of recipes from Simply Davine, but new recipes from my kitchen and some old family favorites too. Whenever I create a new recipe that’s worthy of sharing or get my hands on an old family favorite that I have permission to go public with, you’ll find it here!

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Things to note about my recipes-

I was born in Dearborn, Michigan, so ALL of the recipes I make are American. When an ethnic tag is attached, it means the flavors of that ethnic influenced my spice choices. I don’t claim to write any authentic ethnic dishes. That being said, if it’s tagged “Noni’s Recipe” or “Pop’s Recipe” and also tagged “Italian,” it IS authentic San Marinese!

Recipes that are tagged “vegetarian” are prepared without meat. My vegetarian guidelines are choices my niece, who is a vegetarian, will eat. They are not strict vegan recipes.


My recipes TOU

Saturday, November 1, 2008

Nani's Peach Butter


Nani's Peach Butter

5 LBS. any variety Peaches (I like the white ones)
2 Cups Apple juice
2 Cups water
1 Cup granulated sugar
1 TBS ginger

Pit peaches and cut into chunks leaving the skin on the peaches. Place in crock pot. Add next four ingredients and stir until combined. Slow cook on medium or low setting with he lid on for 6 to 8 hours, occasionally checking that the fluid level does not reduce too much. If it does, add equal amounts of apple juice and water 1/2 cup total at a time.

At six hours, check the mixture. When it is done, it will be dark and thick with the peach peels barely visible. If the mixture is still thin, continue to cook with the lid OFF.

When the mixture has thickened, turn the heat off and allow to cool.

When it has cooled, scoop two cups into a food processor and process until smooth. Repeat a couple cups at a time until all the peach butter has been pureed.

Can according to manufacturer's directions.

Makes 3 8-oz jars.

Originally posted at Simply Davine October 2004
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