I have been itching to do this recipe for weeks. I’ve been in peach heaven this summer, getting delicious varieties from the farmer’s market AND my CSA. It’s almost too much to handle.
But I’ll admit, I haven’t done anything special with them. I’ll have them with my cereal or as a snack, but that’s pretty much it. And that’s kinda boring. I decided to do something simple yet different for me: roast them (and then top it with ice cream). Roasting them brings out an even sweeter flavor than I thought possible. And it’s also just so easy!
With Labor Day coming up, I thought it was be a great way to give ourselves a break. Labor less, enjoy more. 🙂
I was thinking about how I discovered almond butter this morning. Did I see in a recipe? On tv? Then it clicked. The professor I TA’ed for is a very healthy guy, and he and his wife loved almond butter. I had never heard of it before we were sitting together at lunch one day. That holiday, I tried to make it for him as a Christmas gift. In a blender. Let’s just say it was disaster.
Soon after, I got a food processor (the proper tool to make butters in) and tried making almond butter again. This time, success! Now I’m kind of hooked on the stuff. Peanut butter, schmeanut butter. Give me almond butter any day.
Almond butter is an extremely simple thing to make, but it requires patience. It will take up to 30 minutes to make, and goes through a lot of changes. It will break down, get chunky, then dough like, then will smooth out. This is a good thing to make while you’re doing something else.