peach sauce
Recipe type: healthy snack
Prep time: 
Cook time: 
Total time: 
  • 4½ pounds (about 2 kg) of fresh peaches (frozen are okay too)*
  • juice from one small lemon
  • sprinkle of cinnamon and nutmeg
  • Special equipment: food processor, food mill, or blender
  1. If you want to skin the peaches: Start a pot of water to boil. When boiling, place 2-3 peaches in water and scald for 1 minute. Remove and place in bowl of ice water. Repeat with remaining peaches. Cool to touch.
  2. The skin of from the peaches is easily removed with your fingers. After skinning, remove pits.
  3. Roughly chop peaches and place into large pot with lemon juice and spices. Bring to boil, then simmer for 10-15 minutes.
  4. Allow to cool slightly then puree in food processor (or your choice of machine). Freeze in small portions (if using for baby food, an ice tray works well) to save for wintertime fruit fixes.**
  5. I ended up with 6½ cups of puree.***
* Obviously, the amount of peaches (or any other stone fruit) is open-ended in this type of recipe. Adjust the spices to your liking. I added just a sprinkle of each to my 4½ pounds of peaches because I wanted the peach flavor to dominate with a vague cinnamon and nutmeg undertone. ** To thaw a cube of frozen puree, allow to sit overnight in the fridge. *** Why no added sweetener? First, it's not necessary with great summer fruit; possibly a sweetener tweak is needed if using frozen fruit. Plus, beware of honey in infants under age one.
Recipe by story of a kitchen at