Vanilla, honey & peach spread

A small refrigerated fruit spread for toast or yogurt, not a shelf-stable preserve.

Before you start

Makes about 250–300 g, depending on water loss. Do not give honey to infants under 12 months.

Ingredients

• 450 g ripe peaches, peeled and chopped, or well-drained canned peaches
• 1 tablespoon honey, optional
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract
• 2 tablespoons water, plus more if needed

Method

1. Place peaches, lemon and water in a small saucepan. Simmer gently, stirring often, until the fruit breaks down.
2. Mash or blend carefully. Return to low heat and cook, stirring, until thick enough to spread. Add a little water if it sticks before softening.
3. Stir in vanilla and taste before adding honey, especially with canned fruit.
4. Cool promptly in a clean shallow container, refrigerate and use within 3–4 days, or freeze small portions. This recipe is not suitable for room-temperature storage or home canning.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

Keep the good ideas coming

More from the recipe box

Recipe box

Coconut vegetable brown rice with honey pecans

Brown rice cooked with coconut milk and vegetables, finished with a small crunchy pecan topping.

Recipe box

Smoky carrot & chickpea sandwich spread

Roasted carrots, chickpeas and a little smoked paprika make a useful spread for sandwiches, wraps or vegetable sticks.

Updated October 29, 2026 · Practical guidance