How To Make Fruit Puree 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.
HOW TO MAKE FRUIT PUREE
Generally on the age of 6-8 months babies get solid food. By giving them fruit puree you are preparing them for the solid food that they get later.You can buy store bought purees but its always better to make the fruit purée by yourself;...
Provided by wikiHow
Categories Baby Recipes
Number Of Ingredients 5
Steps:
- Peel the apple. Remove the core and rasp the apple into a bowl.
- Peel the banana. Cut the banana into small pieces with a knife and puree it with a fork until it smooth.
- Mix both the apple and the banana until the mixture is smooth. You can add some orange juice to it for extra flavour but this isn't necessary. To make the puree thicker you can add a cookie for kids usually a grain cookie.
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
CHAMPAGNE FRUIT PUREE
Delicious puree of fruit which is lovely with Champagne or a sprakling wine. Great for when you are drinking at a party for brunch or lunch as you are not drinking as much alcohol. I suppose the types of fruit you could use are endless with this recipe. It is alittle hard to estimate prep/cooking time as the recipe will explain. ;-)
Provided by Tisme
Categories Beverages
Time 20m
Yield 20 drinks, 20 serving(s)
Number Of Ingredients 9
Steps:
- To make sugar syrup (which must be made in advance and allowed to cool before adding puree mixture).
- Place sugar and water in a saucepan. Stir to dissolve sugar and then bring to the boil. Remove from the heat and allow to cool. Store in a container in the fridge (it will keep at least a month).
- For a peach champagne fruit puree ~
- Puree peaches, lemon juice and sugar syrup until smooth, pass through a fine sieve. Pour a little puree into the bottom of a glass and top with your favourite champagne or sparkling wine.
- Raspberry champagne fruit puree ~.
- Puree raspberries or strawberries, orange juice and sugar syrup until smooth then pass through a fine sieve. Pour sparkling wine into a glass until it is two-thirds full. Add about 30ml of puree to each glass and top with a little more wine before serving.
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