Peach Chocolate Dessert Sauce
Found on localkitchenblog
3 and 1/2 lbs peaches (3 lbs net), peeled, pitted, and broken into large chunks
2 cups sugar
1/2 cup chocolate liqueur
4 tbsp bottled lemon juice
1/2 cup sifted unsweetened cocoa
1/4 tsp sea salt
citric acid or lemon juice (to prevent browning)
Peel peaches by scoring an X into the blossom end of each peach, then dipping in boiling water for 1 – 2 minutes, followed by an ice-water bath. Slip the peels off once the peaches are cool enough to handle (about 30 seconds in the ice bath should do it). Let peaches remain in the ice bath until fully cool, then transfer to a large bowl filled with cold water and 1 tsp citric acid (or 1/4 cup lemon juice).
Add sugar, chocolate liqueur and lemon juice to a large bowl. Slice peaches around the perimeter and twist to break in half and expose the pit (for very soft peaches, you can simply break the flesh apart with your hands and drop the chunks in the bowl, removing the pit as you go). Remove pit and coarsely chop or break up peach halves; add to the bowl with the sugar and liqueur, tossing occasionally to cover the peaches. Once the last peach is added, mix well, cover tightly, and mash.
Transfer the peach mixture to a colander suspended over a large bowl. Add the drained peach chunks to the bowl of a food processor (in batches, if necessary) and pulse a few times until peaches are finely chopped, but not pulverized. Reserve.
Transfer the collected peach juice to a large, high-sided stockpot (the sauce will spit). While bringing to a boil over high heat, add cocoa and salt and whisk to combine. Continue to boil, stirring occasionally, until the liquid becomes syrupy, starts bubbling thickly, and reads 220 degrees F on an instant thermometer, about 15 minutes. (Taste at this point and add sugar or lemon juice to your taste).
Add chopped peaches and return to a boil. Continue to boil over high heat, stirring frequently until sauce thickens, volume is reduced about 1/3rd, and sauce spits angrily when a spoon is scraped across the bottom of the pan, about 15 – 20 minutes.
Ladle hot sauce into hot, sterilized jars to 1/4-inch headspace; remove air bubbles, wipe rims, affix lids and process for 10 minutes in a boiling water bath.
Yields about 5 and 1/2 cups (four 8-oz jars and three 4-oz jars)
Original article and pictures take http://canninggranny.blogspot.com/2016/10 site