Raspberry Peach Compound Butter
A quick and seasonal fancy butter made with peach jam and fresh raspberries.
It’s no secret that I really love butter. Rest assured though, that’s where the similarities between Paula Dean and I end. While I could totally eat this with a spoon, I won’t ever admit to doing it so don’t even think about calling me out on it. Instead I’m going to instruct you to spread this on your toast, serve it with homemade pancakes or waffles, stir into your oatmeal, make some tasty muffins to slather it on, or sandwich a healthy pat between two ritz crackers. If you’re feeling really crazy, put a dollop on some warm grilled chicken and then drizzle it with a splash of balsamic vinegar. It’s darn versatile and dangerously good. Be on the lookout for a few more of these buttery concoctions coming your way soon. I am going through a what can I put in butter to make it better right now phase. Only you can decide if that’s a good thing or a bad thing. And in case you were unclear, I am confidently from the camp that this is a very good thing.Print
- 1/2 cup (1 stick) of unsalted butter, room temperature
- 3 tablespoons peach jam (homemade if possible)
- 8 large raspberries
- Put butter in to the base of a mixer of small food processor. Add jam and blend to combine thoroughly. Add the raspberries and pulse 5 or 6 times just to break up the raspberries and mix them in but leave them just slightly chunky.
- Scrape the butter from mixer or food processor and transfer it to a large piece of parchment or wax paper. Form into the size of a rectangle (or whatever shape you prefer) and cover it with paper. Place in fridge and let chill before digging in!