I don’t think I shared this, but this weekend, I made Peach Sauce (basically, apple sauce but with peaces!) using my slow cooker.
It took all of five hours: I cut up all my peaches -removed the skin and pit, caught the juices- and poured them into a slower cooker with a bit of water, a lot of cinnamon, and a bit of honey, and let them stew until they were incredibly tender. Then I put them through the blender for about ten seconds, reincorporated them into the peach-juice-liquid, and voila: peach sauce ready to cool and eat the next day!
One of the best things about living in Fukushima has been access to fruits: I think a lot of people really underestimate the power of Japan’s Fruit Kingdom. The peaches I worked with -white peaches with a smooth, pulpy flesh and a deep, sweet taste- were plump as could be, and thanks to the hard work of the fruit farmers, made for excellent sauce. Thank you for all your efforts!
I’ll be making some Peach Jam before the season is out, largely to gift, and some to spread on some more homemade bagels and my (soon to come) experimental Japanese milk bread.
I’m so happy with how happy cooking and baking makes me: how wonderful to love food so much!