Blood peach sauce, two options: smooth on the left and chunky on the right.
I call this recipe peach sauce or jam but if you look for these recipe titles online, it will be neither. It is basically fruit cooked with sugar that acquires a sauce consistency. It can be used over ice cream, pancakes, waffles, toasts, cakes, in smoothies or in any way you would use any fruit sauce or jam.
I made it this way because it is the easiest way to use large amounts of harvested peach, which I received as a gift.
what you need:
- 2 kilos peaches peeled and in cut in chunks (see note below)
- 1 1/2 cups sugar
- juice of 1 lemon
what to do:
Add everything to a skillet, mix well and let it boil.
Reduce heat and simmer for 25 minutes.
Turn off the heat and use a potato masher to mash the peaches.
If you do not like the consistency you can use a hand blender to smooth it out.
Notes:
1 - how to peel and pit peaches easily:
Put water in a large pan and let it boil. (use enough water to cover the peaches)
Add the peaches and let them sit in the boiling water for 45 seconds.
Drain and place the peaches in cold water.
They will peel easily and the flesh will also come out easily.
You can use your hands for the whole process making sure the peaches are cold to handle.
2 - you can increase or reduce sugar to your liking
