White Peach Puree Food

EASY PEACH PUREE

Easy Peach Puree image

Here's how to make peach puree! It's quick and simple to whip up with a blender or food processor, and you can use fresh or frozen peaches.

Provided by Sonja Overhiser

Time 15m

Number Of Ingredients 1

Ingredients

3 large ripe peaches (or 1 pound frozen peaches, thawed)*

Steps:

Start a medium saucepan of water to boil. Once boiling, place the peaches into the boiling water for 45 seconds. Remove the peaches with a slotted spoon and place them in a large bowl of ice water. After about a minute or so when the peaches are cool enough to handle, use a paring knife to make a small cut to puncture the skin. Then use your fingers to pull off the skin in sheets.
Slice each peach in half and use your fingers to pull out the pits.
Puree the peaches in a food processor or blender until a smooth puree forms. Taste and if your peaches aren't perfectly ripe and sweet, add a little sugar, honey or maple syrup, then blend again. Refrigerate for up to 1 week, or freeze for longer storage.

WHITE PEACH PURéE

White Peach Purée image

Puréeing fresh white peaches, a main ingredient in Bellinis, the signature Venetian drink, creates a perfect simulacrum between baby food and wallpaper paste - a dull, brownish pap with a smattering of bright pink rags scattered through it. Worse yet, this dubious pudding begins almost immediately to oxidize, turning into a brown-gray of even less distinction. But add a splash of lemon juice and something much better happens. The lemon leaches the brilliant pink hue from the skins of the peach and incorporates it into the whole, brightening the mix, amplifying the aroma and transforming it all into the very manna you'd want from this fruit.

Provided by Toby Cecchini

Categories easy, non-alcoholic drinks, sauces and gravies

Time 10m

Number Of Ingredients 3

Ingredients

8 cups/2 liters/roughly 2 1/2 pounds ripe white peaches (buy them hard and leave them out at room temp for a couple of days until they reach proper ripeness.)
4 ounces fresh lemon juice
3 ounces rich simple syrup (2 cups sugar to 1 cup hot water, stir to dissolve).

Steps:

Wash and quarter peaches, keeping the skin on. In a blender, purée all ingredients together for a couple of minutes, until consistent and without lumps. Strain through a fine sieve or chinois, working the purée through with a large spoon by scraping the inside of the sieve back and forth to allow the sediment to open up. It can be frozen at this point or covered and refrigerated for up to a week.
You may use the purée as is for Bellinis or turn it into a sorbet by using roughly a liter of it in an ice cream maker.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 1 gram, Carbohydrate 49 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 44 grams

WHITE PEACH MARTINI

White Peach Martini image

Make and share this White Peach Martini recipe from Food.com.

Provided by ratherbeswimmin

Categories Beverages

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

2 ripe peeled white peaches
3/4 ounce simple syrup (made with 1 part water, 1 part sugar)
2 ounces vodka
1 ounce peach schnapps
lemon juice (a splash)

Steps:

To make peach puree, add peaches and simple syrup to a blender; blend together until smooth (taste and add more simple syrup if not sweet enough).
To a cocktail shaker filled with ice, add 2 ounces peach puree, vodka, peach schnapps, and lemon juice.
Shake moderately; strain into a chilled martini glass.

" WHITE" SANGRIA

Another sangria, but from the Calabash Bar in Lagos, Nigeria. Taken in a book. (I don't know how many servings it is. Maybe 2)

Provided by Boomette

Categories Punch Beverage

Time 5m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 glasses dry white wine
2 ounces lemon-flavored vodka
2 ounces peach schnapps
2 ounces peach puree (coulis)
1 slice apple
1 slice lime
1 slice lemon
1 slice peach
1 ounce lemon juice
1 ounce lime juice
lemonade, to complete

Steps:

Pour wine, vodka, schnapps and peach coulis in a pitcher with the slices of fruits 12 hours before serving the sangria.
Keep in the fridge.
Just before serving, add ice, fruit juices and complete with lemonade.

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