Ingredients
The following ingredients have 4 Servings
- 4 lbs Peaches (Ripe )
- ¼ Cups Honey
- 2 Tablespoon Ginger (powder)
- 2 tsp Lemon Juice
- ½ Cup Water
Instruction
- Heat a large pot of water to boiling. Have a large bowl with ice water beside it.
- Using a ladle slowly lower a few peaches into the boiling water (gently).
- Let boil/blanch for approximately 1 – 2 minutes.
- Remove peaches and immediately immerse into the ice water and let them cool.
- Continue this until all the peaches are cooling in the water.
- Take peaches from the ice water and begin to remove the skins. They should just slide off easily. If not, the peaches were not ripe enough and a knife may be needed to peel off the skins.
- Cut the peaches from the inside stone. No need to have perfect slices, just get off as much flesh from the pit as possible.
- Transfer all the peaches to the slow cooker bowl. Add the honey, ginger, water, and lemon juice.
- Cook peaches on high for 10 – 12 hours.
- When the peaches are soft and mushy, puree them with an immersion blender, or simply mash them very well with a potato masher.
- Continue to cook them until you have an applesauce consistency. If you find there’s too much liquid, leave the lid off for approximately ½ hour while it cooks to let some of it evaporate.
- Remove from slow cooker and let cool.