It's that time of year and I am considering freezing fruit. I've frozen vegetables for years so I am familiar with the process but just about everything I've seen requires the addition of sugar. I understand WHY it's required but it just seems a bit much to add sugar to fruit (which is why I don't make jam anymore).
Here's my question. I make applesauce every year and it freezes beautifully. Can I do the same thing with peaches or pears (i.e. cook slowly over low heat until very soft, run through a food mill etc...)? Are there any drawbacks/problems with this? The thought of having peach sauce on my oatmeal on a cold dark January morning is really, really appealing!
Many thanks in advance.