Crockpot Peach Vanilla Butter

• 8 whole Peaches
• 2 whole Vanilla Beans
• 1/4 cups Sugar

1. Peel peaches, remove pit and cut into chunks or slices and place in crockpot.
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. Add the sugar and stir to combine.
4. Cover and cook on low 4 hours.
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. 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. 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.

peaches, vanilla beans, ubc

Taken from tastykitchen.com/recipes/canning/crockpot-peach-vanilla-butter/ (may not work)