Ginger-Peachy Butter

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Title: GINGER-PEACHY BUTTER
Categories: Spreads
Yield: 1 servings

1/2 c Butter, room temperature
1/4 c Sugar
1/2 ts Minced gingerroot or
-crystallized ginger
Pinch of salt
1/2 md Peach, peeled, minced

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. Makes
about 1 cup. Variation: Substitute 1/2 cup minced fresh nectarines or
apricots for the peaches.

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