Step 1

Peel peaches, remove pit and cut into chunks or slices and place in a 6 quart or larger crock-pot.

Step 2

Cut each vanilla bean in half lengthwise and scrap out the vanilla bean seeds with a spoon and put seeds and the pods into the crock-pot with the peaches.

Step 3

Add the sugar and stir to combine.

Step 4

Cover and cook on low 4 hours.

Step 5

Remove the vanilla bean pods.

Step 6

Pour cooked peaches into the jar of a blender and cover.

Step 7

Carefully (the mixtures will be hot!) blend the peaches until smooth.

Step 8

Pour pureed peaches back into crock-pot and cover, but prop up the lid of the crock-pot with a chopstick or other heat proof utensil to allow moisture to escape.

Step 9

Continue cooking on low for 1-2 hours, stirring every now and then to prevent peach butter from burning.

Step 10

Pour into jars or containers and refrigerate for up to 2 months, freeze for up to 6 months or process in a hot water bath for 20 minutes.