3 Tbsp. unsalted butter (divided 2 T, 1 T)
8-10 cup ripe peaches, sliced or roughly chopped
1 tsp. vanilla extract
pinch salt
juice from 1 lemon
zest from 1 lemon
juice from 1 orange
1 cup white rum ( or, sub. More orange juice.)
3 Tbsp. coconut palm sugar (or brown sugar, maple syrup, or honey)


Heat a large pot; add 2 Tbsp. of butter. When butter is hot, add peaches. Cook on med-low heat, stirring occasionally until peaches are very soft. Let stand 10 minutes (optional).

Whisk together remaining ingredients. Add to peaches. Bring to a boil carefully. Stir, reduce to a simmer and cook for 20 minutes. Remove from heat.

Blend with a hand blender (tip pot slightly: reduce splatter) or a blender (in batches, with the middle part of the lid removed and a clean towel covering the hole). Stir in remaining 1 T of butter.

To store, ladle into clean pint jars, leaving at least 1/2″ room at the top. You can either store in the freezer, or canned using proper canning procedures for fruit.

Notes: Yields 3 pint jars. Once cooled it can also be frozen flat in “Zip-lock” bags. Lay bag on plate, remove when frozen

Original inspiration for recipe De Ma Cuisine and others.

Annah Kassen