Raspberry Peach Compound Butter


  • 1/2 cup (1 stick) of unsalted butter, room temperature
  • 3 tablespoons peach jam (homemade if possible)
  • 8 large raspberries


  1. 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.
  2. 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!