Peach Puree Recipe

Peaches: Fresh, ripe peaches are the star of this recipe, providing natural sweetness and flavor.

Lemon juice: Adds a touch of acidity to balance the sweetness of the peaches and preserve the color.

Maple syrup: Optional, but adds a rich, caramel-like sweetness if you prefer a sweeter puree.

When peeling peaches, blanch them in boiling water for about 30 seconds, then immediately transfer them to an ice bath. This will make the skins slip off easily, saving you time and effort.

• peaches - Substitute with mangoes: Mangoes offer a similar sweetness and texture, making them a great alternative for a fruit puree.

• peaches - Substitute with apricots: Apricots have a slightly tart flavor that complements the sweetness, closely mimicking the taste of peaches.

• lemon juice - Substitute with lime juice: Lime juice provides the same acidic quality and freshness, making it a suitable replacement for lemon juice.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds a tangy flavor that can balance the sweetness of the fruit puree.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a good alternative for maple syrup.

• maple syrup - Substitute with date syrup: Date syrup offers a rich, caramel-like sweetness that can enhance the flavor of the puree.

• Allow the peach puree to cool completely before storing. This helps prevent condensation, which can lead to spoilage.
• Transfer the cooled puree into an airtight container or a resealable plastic bag. Make sure to leave some space at the top as the puree may expand when frozen.
• Label the container or bag with the date and contents. This helps you keep track of how long it has been stored.
• Store the puree in the refrigerator if you plan to use it within 3-5 days. For longer storage, place it in the freezer where it can last up to 3 months.
• If freezing, consider portioning the puree into ice cube trays before transferring to a larger container. This allows you to easily thaw only the amount you need.
• To thaw frozen peach puree, transfer it to the refrigerator and let it thaw overnight. For quicker thawing, place the sealed container or bag in a bowl of warm water.
• Once thawed, give the puree a good stir to restore its smooth consistency before using.
• Avoid refreezing the puree after it has been thawed, as this can affect the texture and flavor.

• Stovetop Method: Place the peach puree in a small saucepan. Heat over low to medium heat, stirring occasionally to ensure even warming. This method helps retain the fresh, vibrant flavor of the peaches.

• Microwave Method: Transfer the peach puree to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 30-second intervals, stirring in between, until warmed through.

• Double Boiler Method: Fill a pot with a few inches of water and bring to a simmer. Place a heatproof bowl containing the peach puree over the pot, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the puree is heated evenly. This gentle method prevents scorching and preserves the delicate flavors.

• Oven Method: Preheat your oven to 300°F (150°C). Place the peach puree in an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, stirring halfway through, until the puree is warmed to your liking.

• Sous Vide Method: For a precise and even reheating, place the peach puree in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge in a water bath set to 140°F (60°C) for about 20 minutes. This method ensures the puree maintains its smooth texture and fresh taste.

• Saucepan: Use this to cook the peaches and lemon juice over medium heat until the peaches are soft.

• Blender: This will help you blend the cooked peaches and optional maple syrup into a smooth puree.

• Peeler: Essential for peeling the peaches before slicing them.

• Knife: Use this to slice the peeled peaches.

• Cutting board: Provides a safe surface for peeling and slicing the peaches.

• Measuring spoons: These will help you measure the lemon juice and optional maple syrup accurately.

• Spatula: Useful for transferring the peach mixture from the saucepan to the blender.

• Storage container: Use this to store the peach puree once it has cooled.

Use frozen peaches: Using frozen peaches instead of fresh ones can save you time on peeling and slicing.

Skip peeling: If you don't mind a slightly different texture, skip peeling the peaches to save time.

Pre-make lemon juice: Squeeze and store lemon juice in advance to quickly add to your recipe.

Batch cooking: Make a larger batch of peach puree and store it in the freezer for future use.

Use an immersion blender: An immersion blender can save you time on transferring the mixture to a blender and cleaning up.