Peel the peaches, and dip them quickly in lemon water (lemon juice + 1 cup of water) and put in a pan.
Add about 1 cm worth of water to the pan (about 50 ml; add as little as possible). Simmer over low heat. When it comes to a boil, stir it once, cover with a lid and simmer for 5 to 6 minutes.
Leave to cool. When it has cooled down a bit, purée in a blender or food processor, or using a stick blender.
I got 550 g of purée from 2.5 large peaches. I freeze the purée and just take out as much as i need. The sweetness of peaches varies, so add sugar or honey to taste when you use it.
Story Behind this Recipe
I wanted to make peach purée that retains its pretty color, just like apple purée.
Peaches that have pink colored flesh will have a nicer color. Use as little water as possible for simmering. If you use too much, the purée will be watery. I use a small pan to make the cooking surface as small as possible. You can use salt or vinegar to retard the oxidation of the sliced peaches instead of lemon juice. You just need to change the sulfite ion levels to prevent the peaches from browning, so add enough that you barely taste it.