This Peach Compound Butter may be the most delicious thing you’ll eat all summer.Jump to Recipe
I adore a compound butter. You take butter, which is already a pretty perfect food on its own, and that you add more things to it?!?! What genius thought this up? I really want to know because I want to give them a giant hug. My favorite of all the compound butters has to be this Peach Compound Butter, though.
This recipe came from a desire to do as much as I could with the 12.5 pounds of peaches that I bought last month before having to freeze half of them before they went bad. You’ve seen a few peach recipes in the past few weeks and there are a few more coming up so I hope you like peaches as much as I do!
This is by far one of my favorite uses for peaches though, and I’m sure you guys will love it as much as I do.
A little bit about Compound Butter
Classic compound butter, known in French as Beurre Maître d’Hôtel, was made tableside by whipping parsley and lemon juice into softened butter, and then placed on steak to melt as it rested. The herbs and citrus counterbalance the richness of the butter.
Lucky for all of us that people didn’t stop there, and now an almost endless variety of compound butters can be yours with minimal time and effort.
- Unsalted Butter
- 1 Peach
- Light or dark brown sugar
- 1 Orange
Tips and Tricks
- Peaches: Dice them very small – the larger the pieces are the harder it will be for the butter to hold its shape.
- Taste: the butter’s flavor deepens over time, and while you only really need to refrigerate for a few hours after making it, it’s better if you wait until the next day to eat it.
- Butter: this recipe is all about the butter, so more so than ever before, buy the very best butter you can afford. Also make sure you check the expiration date on the butter to ensure you’re getting the freshest butter available to you.
- Salted Vs. Unsalted Butter: unless a recipe specifically calls for salted butter and gives a clear reason why that butter should be used, I use unsalted butter 99.9% of the time. I prefer to add my own salt to recipes, and compound butter is no exception. You also get to choose your salt this way. Is it a recipe that should use Kosher salt? Or is Maldon Sea Salt the way to go? Maybe flavored salts would work better? Having that control is key as far as I’m concerned.
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How to store compound butter
Store any unused compound butter in the fridge in an air tight container. If you want to be fancy, shape the butter into a log, and wrap it tightly in plastic wrap or wax paper.
How long does the butter last?
About 3-4 days in the fridge, or up to 2 months in the freezer.
Can you use frozen peaches?
Absolutely - just thaw and drain the peaches before chopping them small and adding them to the butter.
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Peach Compound Butter
- ½ Cup 1 stick of unsalted butter at room temperature
- ¼ cup finely diced peaches you can leave the skin on or remove it if you choose
- Pinch of salt
- 2 tablespoons light or dark brown sugar I prefer dark
- 2 teaspoons fresh orange juice
- 1 teaspoon fresh orange zest
- Set your butter out to soften the night before if possible.
- In a medium bowl, add the butter, peaches, sugar, orange juice and zest and stir to fully combine, making sure the peaches are as evenly distributed as possible.
- Spoon the butter into the center of a large piece of plastic wrap.
- Using the plastic wrap, shape the butter into a log about 6 inches long, and tightly wrap the plastic wrap around the butter.
- Chill for at least two hours or overnight before eating.
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