How To Make Fruit Puree Recipes
FRUIT PUREES
Provided by Giada De Laurentiis
Number Of Ingredients 0
Steps:
- Cook 2 cups sugar with 1 cup water in a saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. For peach puree: Thaw a 16-ounce bag of frozen peaches, then puree in a blender with 1 teaspoon grated orange zest and 1/2 cup of the sugar syrup. Strain through a fine-mesh strainer and transfer to a bottle or jar. For strawberry or blueberry puree: Thaw a 16-ounce bag of frozen berries, then puree in a blender with 1/3 cup of the sugar syrup. Strain and store in a bottle or jar. Refrigerate purees until ready to use.
FRESH FRUIT PUREE
Provided by Ken Hom
Categories sauces and gravies, dessert
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- Puree the berries in a blender. Strain into a small bowl through a fine mesh strainer. Mix in the sugar. Refrigerate until ready to use.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 1 gram, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 30 grams
FRUIT PUREE FAT REPLACEMENT
Retreived from a health and fitness website. It's supposed to work the same as Sunsweet "Lighter Bake" Oil & Butter Replacement: Making Your Own Fruit Puree The secret to fruit puree fat replacement -- the ingredient that makes low-fat cakes and cookies extra-rich and tender -- is lecithin. Lecithin is a naturally occurring substance found in corn, soybeans and egg yolks. Used as a commercial emulsifier and texture enhancer, it is a tremendous aid in creating healthful homemade baked goods. Look for granulated lecithin in health-food stores; keep it in the refrigerator. Per cup, homemade fruit puree fat replacement costs about 50 cents compared to $1.50 to $3.00 for the commercial product.
Provided by Ian Magary
Categories < 60 Mins
Time 50m
Yield 1 large Jar Fruit Puree Fat Replacement
Number Of Ingredients 5
Steps:
- Cut fruit into eighths (do not core); place in a heavy medium saucepan. Add water, lemon juice and lecithin and bring to a simmer. Reduce heat to low; cover and simmer, stirring and mashing fruit occasionally, until mushy, 35 to 45 minutes. Let cool slightly.
- Press through a fine sieve (or food mill fitted with a fine grate) into a bowl. (It will have an applesauce-like texture.) Let cool completely. (The fruit puree will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.).
Nutrition Facts : Calories 339.8, Fat 0.9, SaturatedFat 0.1, Sodium 9.8, Carbohydrate 90.7, Fiber 17, Sugar 61.6, Protein 2
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