This time of August, the locally grown peaches are starting to arrive at the fruit stands. I've been waiting for six weeks for some decent peaches so I could try the gingered peach butter recipe in August 2009 issue.
What to say, what to say. It's not bad -- a tad too sweet for our tastes -- but nothing I'd ever spend a sunny Sunday afternoon making again.
We'll probably end up using it as a base for a barbeque sauce, or maybe serve it with some fried ham and biscuits.
Anyone else make it yet?
What to say, what to say. It's not bad -- a tad too sweet for our tastes -- but nothing I'd ever spend a sunny Sunday afternoon making again.
We'll probably end up using it as a base for a barbeque sauce, or maybe serve it with some fried ham and biscuits.
Anyone else make it yet?