How To Make Fruit Puree
Servings: 2.5 L/qt
Calories: 52kcal
Cost: $15
Excellent for your ice cream, sorbet, mousse and coulis
Equipment
- 1 Stand mixer bowl
- 1 Immersion blender
- 1 Vegetable peeler
- 1 Rubber spatula
- 1 Large bowl
- 1 Cutting board
- 5 Deli containers ½ L/qt
- 1 Ladle
- 1 chinois
- 1 Digital scale
Ingredients
Peach Puree
- 2.5 kg Pitted ripe peaches
- 250 g Sugar (10%)
Strawberry Puree
- 2.5 Kg Strawberries
- 250 g Sugar
Raspberry or Blackberry Puree
- 2.25 kg Frozen raspberries or blackberries
- 225 g Sugar
Coconut Puree
- 2.4 kg Unsweetened coconut milk
- 100 g Unsweetened shredded coconut
- 200 g Sugar
- 100 g Honey*
Roasted Apricot Puree
- 2.5 kg Apricot*
- 100 g Sugar for roasting
- 150 g Sugar
Roasted Plum Puree
- 700 g Pitted plums* to roast
- 70 g Raw sugar
- 300 g Pitted plums raw
- 20 g Honey
- 5 g Vanilla sugar Recipe
Roasted Fig Puree
- 1 kg Black mission figs
- 200 g Ruby port or grape or apple juice
- 5 g Beet root powder (natural food coloring) optional
Roasted Pear Puree
- 1 kg Bartlett pears
- 25 g Raw sugar
- 150 g Pear or apple juice
Instructions
FRUIT PUREES
- To begin, select ripe, high-quality fruit—whether strawberries and orchard fruits in summer, mangoes at their sweetest, or autumn’s finest raspberries. Fruits are then cleaned, scaled and pureed with approximately 10% sugar.
Peach Puree
- Peel peaches.
- Make 4 incisions around the peach pit. Remove quarters and cut them into 8 chunks.
- Add sugar and blend well.
- Use deli airtight containers. Leave ½-inch (1.5cm) of headspace for expansion if freezing. Wipe the rim clean to ensure a tight seal, then secure the lid.
Strawberry Puree
- Give a quick bath to the strawberries, then pat them dry with paper towel sheets or kitchen cloth. Remove the stems, and blend with the sugar.
Raspberry Puree
- Blend the thawed raspberries with sugar. Pass through a chinois. Press down to extract as much juice as possible. Discard seeds.
Coconut Puree
- *Sugar and honey can both be replaced for inverted sugar/trimoline. The shredded coconut is optional. If in use, it can be toasted 5 minutes in a preheated 330ºF/160ºC fan oven. In a saucepan, heat up coconut milk to 140ºF/60ºC. Turn off the heat. Add sugar, honey and mix with the immersion blender. Add toasted coconut; let cool and refrigerate.
Roasted Apricot Puree
- *Be aware of when apricots are roasted, they lose approximately 35% of their initial weight due to factors like water evaporation. If you choose not to, freeze the prepared fruits for half day or so, then thaw them and blend with all the added sugar at once.
- Clean apricots and remove the pits. Sprinkle sugar (100g) over the apricot halves. Add a couple of rosemary sprigs if desired and roast in the fan oven at 425ºF/225ºC for 30 minutes until well roasted.
- Let cool and discard herbs. Blend the juicy roasted apricots with the remaining sugar. You may need to add more sugar to balance the tartness if your apricots are still too acidic.
Roasted Plum Puree
- Many Plums such as greengage, mirabelle and pluots can be used. Rinse them under water and cut in half and remove the pits. Plums must be scaled upon pitted.
- Spread plum halves into a baking tray. Coat in raw sugar and roast in a 400ºF/200ºC preheated fan oven for 18-20 minutes.
- Let cool to room temp, and rescale. Roasted fruit will lose moisture: 770g of raw plums (with sugar) should weight 450g after baking.
- Transfer roasted plums to narrow container. Add the remaining pitted plums (300g), vanilla sugar and honey. Mix with the immersion blender. Your roasted greengage puree is ready!
Roasted Fig Puree
- A ripe fig should feel soft and yielding to a gentle squeeze. Capturing the pinnacle of fig ripeness that most people never get to experience—the moment they transition from simply "ripe" to something truly transcendent: confit on the branch. The skin wrinkles because the fig has reached maximum sugar concentration and has begun to dehydrate slightly. It's the natural next step after the "soft with a slight crack" stage. Most commercial sellers would never ship a fig like this; it's too delicate.
- These figs are incredibly fragile, often needing to be eaten the moment they are picked. Their appearance is the opposite of the pristine, plump figs in a supermarket, but their flavor is incomparable—deep, complex, honeyed, and explosive.
- Rinse the figs under cool, running water. Remove stems and cut them in half. Arrange figs on tray cut side up. Preheat fan oven to 350ºF/180ºC. Roast figs for 25 minutes. Pour over port, and put figs back in the oven. Turn oven off, and leave the roasted figs in for 10 minutes more.
- Let cool for 2 hours or so, and turn roasted figs into puree.
Roasted Pear Puree
- Bartlett or Williams pear is the perfect choice when you want a really, really juicy pear. Both red and green Bartletts are also among the sweetest pears you'll find. Other varieties such as d'Anjou and Comice pears would do the job.
- Rinse the pears under cool, running water. Simply grasp the stem and pull it out or twist it off. Place the pear upright on a cutting board. Using a sharp chef's knife, slice vertically from the stem top down through the bottom to create two halves. Simply scoop out the tough, fibrous core and the stringy bits leading to the stem with a melon baller.
- Cut pear halves in half and spread them onto the baking tray. Sprinkle raw sugar over, and roast pears for 25 minutes at 400ºF/200ºC. Remove from the oven and pour over the pear juice.
- Let cool and turn the roasted pears into puree.
Storing Fruit Puree
- Keep fruit puree refrigerated for 3 days, or keep frozen for up to 6 months. Thaw fruit puree overnight in the refrigerator before using.
Nutrition
Serving: 100g | Calories: 52kcal