Ginger-Peachy Butter
Yield
1 cupPrep
10 minCook
0 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
room temperature |
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
ginger root
minced |
|
| 1 | pinch |
salt
|
*
|
| ½ | medium |
peaches
peeled, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
room temperature |
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
ginger root
minced |
|
| 1 | pinch |
salt
|
*
|
| 0.5 | medium |
peaches
peeled, minced |
|
Directions
In a small bowl, beat butter and sugar until creamy.
Fold in gingerroot (or crystillized ginger), salt and peaches until evenly distributed.
Spoon into a small serving dish, cover and refrigerate. Let stand at room temperature 20 to 30 minutes before serving.
