Shortly before going to Michigan, we bought a box of western slope peaches from the Rotary club. They were extremely good! I have been very disappointed with the peaches in the grocery store this year, having become accustomed to peaches from the farmer’s market in Michigan and Indiana. Unfortunately, we had to buy a 10 lb. box, which contained 19 peaches, and we didn’t have enough time to eat them before going to MIchigan. I didn’t want them to go bad, so I decided to make peach sauce.
I used 7 of the peaches. I first quartered them and removed the pits, then briefly blanched them in boiling water, then I put them in the food strainer attachment of the kitchen aid mixer. It turns out I did it a bit wrong, since I ended up putting the peels back in. About half-way through, I realized that it was very easy to remove the peels myself, so I started doing that.
I then cooked the peaches over low heat for about 2 hours, until it was pretty thick. I put in 1 cinnamon stick and 5 whole cloves, which I removed after cooking. I then put the whole thing in the blender and puréed it. I froze one ice cube tray worth, and put the rest in the fridge. It turned out very tasty. I think that next time I would skip the kitchenaid altogether, and instead simply peel the peaches, cook them, and then purée them.