Crockpot Peach Vanilla Butter

1. 1

   Peel peaches, remove pit and cut into chunks or slices and place in crockpot.

2. 2

   Cut each vanilla bean in half lengthwise and scrape out the vanilla bean seeds with a spoon and put seeds and the pods into the crockpot with the peaches.

3. 3

   Add the sugar and stir to combine.

4. 4

   Cover and cook on low 4 hours.

5. 5

   Remove the vanilla bean pods. Pour cooked peaches into the jar of a blender and cover. Carefully (the mixtures will be hot!) blend the peaches until smooth.

6. 6

   Pour pureed peaches back into crockpot and cover, but prop up the lid of the crockpot with a chopstick or other heat proof utensil to allow moisture to escape. Continue cooking on low for 1-2 hours, stirring every now and then to prevent peach butter from burning.

7. 7

   Pour into jars or containers and refrigerate for up to 2 months, freeze for up to 6 months or process in a hot water bath for 20 minutes.

* Per serving · 4 servings · Values may vary.