whole peach butter

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The sweetest flowers, the fairest trees are grown in solid ground.

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The sole sugars I’ve consumed in the past several weeks have been in the form of whole fruits. Detoxing the high fructose life has given me little glimpses into a kinder sweetness.

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Maybe it’s the full moon, but I’m feeling the sweetness like a lullaby, like a full pail of water in my sacrum.

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Growing, harvesting, puréeing, stirring, and giving the fruit that falls from the sky is an intuitive cycle.

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Savor the subtle sweetness around you. Listen to your tongues and your bodies and let the water flow up your spine and through your heart. Like you’re a peach tree.

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Whole Peach Butter

2 lbs peaches
1/2 tsp allspice (at least)
pinch of salt

Without peeling, chop the peaches into manageable chunks, and purée in a food processor or blender (if using a blender, work in batches and add minimal water to get the blender going; the water will cook out later). Simmer in a saucepan on low with the salt and allspice, uncovered, stirring frequently (every 5-10 minutes is fine) for at least an hour; check the texture periodically by taking a spoonful out and letting it cool to get an accurate read. Store in the refrigerator, or can for shelf-stable peach butter to eat all winter.

 

 

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