5 pounds (about 10) peaches—peeled, pitted and cut into chunks
1 cup granulated sugar
1 teaspoon crushed pink peppercorns
1 teaspoon kosher salt
Zest and juice (divided) from 1 lemon
1. Put the fruit into a 6-quart (or larger) slow cooker. Add the sugar, pink peppercorns, salt and lemon zest, and stir to combine.
2. Place a wooden spoon or wooden chopsticks across the top of the slow cooker, then place the lid ajar on top (this will allow the fruit to reduce). Cook, stirring every few hours, until the liquid from the peaches becomes syrupy, 10 to 12 hours on low or 6 to 8 hours on high. Make sure to re-vent the lid after each stir.
3. Turn off the slow cooker and let cool slightly, uncovered. Transfer the contents to a blender, add half of the lemon juice and purée until smooth. Finish with more lemon juice, as desired.