F Is For Fruit Purees Food
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.
F IS FOR FRUIT PUREES
Fruit makes a great puree and a thirst-quenching smoothie, and is just plain fun to pick up for toddlers. You can always serve fruit raw, but the flavor intensifies if you bake it. This recipe applies to any firm fruit, such as apples and pears, and stone fruit, such as peaches, pears, plums and apricots. The can be frozen, although nutrients will be lost.
Provided by Tanya Wenman Steel
Yield Makes 1 serving
Number Of Ingredients 3
Steps:
- Preheat the oven to 400°F. Sprinkle a pinch of cinnamon, if using, on each apricot half and place flesh down on a glass baking dish. Pour in the water and bake for 20 to 25 minutes, until the flesh is very soft when pierced with a fork.
- Remove the skin from the flesh with a knife. Using a handheld immersion blender, a blender, or a food processor, puree the fruit and add some or all of the pan juices until the desired consistency is reached. Serve at room temperature.
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