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.
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.