I froze a lot of peaches this summer and came up with the idea to use the peaches like a ketchup. We are somewhat sensitive to tomatoes that have been cooked or processed because of the free glutamic acids (MSG) that can form.
We use this sauce with french fries that I bake in the oven using organic potatoes and organic olive oil. It’s also wonderful as a dipping sauce for chicken fingers.
Today we used it as a topping over chicken breast that I sauteed in butter, olive oil, sliced onion, and minced garlic. We had it with Organic Italian Potatoes, steamed organic carrots, and salad. It was delicious!
1 cup frozen peaches
Put in small sauce pan over medium heat. When thawed add:
1/2 teaspoon stevia
2 Tablespoon xylitol
1/4 teaspoon salt
1/4 teaspoon Chinese Five Spice
1 Tablespoon Apple Cider Vinegar
2 teaspoons tapioca flour
Heat until thickened (will come to a boil). Then I puree in blender.
I freeze the leftovers in ice cube tray. Remove when frozen, put in zip-lock bag, and heat as many as you like later on.