This sauce gets a special flavor from simmering with a vanilla bean. However, add a bit of extract if you aren’t able to find vanilla beans. Spoon the finished sauce over ice cream or yogurt or eat on it’s own. Yields 7 cups.
5 lbs white peaches
1/2 vanilla bean
1/4 cup turbinado sugar
3 Tbsp lemon juice
Peel peaches and slice into quarters. To more easily peel the peaches, drop them into a pot of boiling water for 60 seconds. Remove and place in cool water or allow to cool. If you use ripe peaches, the skin should slide off easily in your hands when cool enough to touch.
Place the peaches in a saucepan over medium heat. Mash as they heat to help them break down. While peaches are cooking, slice the vanilla bean in half and scrape out the seeds with the back of a knife. Stir both the vanilla bean and scrapings into the peaches after they have cooked for 5 minutes. Continue cooking for an additional 25-30 minutes until peaches have broken down.
Remove the vanilla bean from the pot and crush peaches further or puree for a smooth texture. Mix in sugar and lemon juice.
Ladle into pint jars and process in a water bath canner for 15 minutes.