Slow Cooked Apple Peach Sauce Food

HOMEMADE PEACH APPLESAUCE

Steps:

• If have a food mill or want to keep the skins on just core/pit the peaches and apples. Otherwise peel them first before removing the core/pit.
• Quarter the peaches and apples and add to the Instant Pot
• Add enough water to cover the bottom of the pot about 1/3 to 1/2 of cup.
• Set to high pressure for 5 minutes. Seal the pot.
• Allow the pot to naturally release before opening.
• If using a food mill, run through the food mill now, over top a bowl.
• Once cooled enough to taste, check for sweetness. Add honey or sugar if desired.
• If sauce is too thin, put back in the Instant Pot and hit the saute bottom. Don't walk awake. Stir the sauce regularly until the desired consistency.

SLOW-COOKER PEACH CRUMBLE

Steps:

• Grease a 6-qt. oval slow cooker with 1 tablespoon softened butter. Toss peaches with brown sugar, lemon juice, vanilla and, if desired, rum; spread evenly in slow cooker., Whisk together first 6 topping ingredients; stir in oats. Cut in butter until crumbly; sprinkle over peaches. Cook, covered, on low until peaches are tender, 3-4 hours. If desired, serve with whipped cream.

SLOW COOKER PEACH CRISP

Steps:

• Lightly spray the inside of a slow cooker with cooking spray.
• Mix flour, oats, butter, brown sugar, white sugar, and cinnamon together in a large bowl.
• Layer peaches in the bottom of the prepared slow cooker. Sprinkle the flour mixture over the peaches.
• Cover and cook on Low until peaches are bubbly, 4 to 6 hours.

SLOW-COOKED PEACHY SPARERIBS

Steps:

• Cut ribs into serving-size pieces. In a large skillet, brown ribs on all sides; drain. , Transfer to a 5-qt. slow cooker. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic salt and pepper; pour over ribs. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender. , Remove pork and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice.

SLOW-COOKED APPLESAUCE

Steps:

• In a 5-qt. slow cooker, combine the apples, sugar, water, salt and cinnamon. Cover and cook on low for 6-8 hours or until tender. , Turn off heat; stir in butter and vanilla. Mash if desired. Serve warm or cold.

PEACH APPLESAUCE

Steps:

• I start out peeling/cutting apples using my apple peeler/slicer/corer device. As I take them off the device, I put them in a bowl, sprinkle lemon juice and fruit fresh. I keep doing this until I have enough to start my batch of applesauce.
• Next I put 2 cans of peaches with their juices, some of the apples and blend in a blender at one of the higher speeds.
• You may not need sugar. I omitted it the last time I made the applesauce.
• Play it by ear also if you think you need water.
• Pour into crockpot or dutch oven.
• Note: I do several different batches, so I'm cooking one batch on the stove in my dutch oven on medium high heat/medium and one in the crock pot. I cook it long enough to be hot enough to pour into canning jars.
• Repeat blending process with what's left of your apples and peaches.
• Pour into crock pot or dutch oven.
• Add vanilla extract, ground ginger.
• Add optional cinnamon. I used my Korintje cinnamon. You'll have to taste it and see if you want to add cinnamon.
• If adding sugar, now's the time to add.
• Meanwhile wash canning jars, lids, and bands.
• Sterilize in hot water bath.
• Then take out a few jars at a time, pour applesauce in jars. Put lids and bands on, screw tight, place in water bath for 25 minutes.
• Take out, make sure lids have sealed by pressing lid. I listen for popping sounds and count. If I come across a jar or two that didn't seal, I'll rebath them or even put in a clean jar with new lid. Read your canning instructions that come with jars.

SLOW COOKER PEACH COBBLER

Steps:

• For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker. Whisk together the cornstarch, orange juice and 1 tablespoon water in a small bowl. Add the mixture to the insert, add the peaches and granulated sugar and toss.
• For the biscuit topping: Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingertips so that it forms a coarse meal with some pea-sized lumps. Add the milk and almond extract if using and stir with a wooden spoon to form a wet dough.
• Drop spoonfuls of the dough on top of the peach mixture. Combine the remaining 1 tablespoon granulated sugar with the cinnamon and ginger and sprinkle over the dough. Cover the slow cooker and set to high for 3 to 4 hours. The cobbler should be bubbly and the biscuits should be cooked through. Let rest for 20 minutes before serving.
• For the sour cream topping: Meanwhile, combine the heavy cream, sour cream and confectioners' sugar in a medium bowl and beat with an electric mixture until the mixture forms medium peaks.
• Spoon the cobbler into bowls and top with the whipped sour cream topping.