jazzijava has added a photo to the pool:
Pureed peaches and homegrown zucchini are lightly sweetened before roasting to a thick puree, ideal for your next slice of toast.
1 extra large (or 2 supermarket size) zucchini, peeled and chopped
4 large peaches, pitted (peel if desired)
1/4 cup unsweetened apple juice
1/4 cup brown sugar
1/8 tsp nutmeg
pinch salt
Preheat the oven to 350F.
Steam the zucchini about 4-5 minutes, until soft. Transfer to a food processor.
Add remaining ingredients and puree until very smooth. Scrape into a covered roasting dish.
Bake 1 hour with the lid on, then uncover and cook until very thick and spreadable, about 2 1/2 - 3 hours more. Stir every 45 minutes or so while cooking to prevent scorching.
If canning, stir in 1 tbsp lemon juice and process 30 minutes in a waterbath.
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