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Fruit Purée
Any type of fruit will do! Useful for many
recipes and baking. Enjoy!
Your Host, Brad
1 pound dried fruit
1 1/2 cups water
2/3 cup sugar or to taste
Wash fruit quickly and place into a saucepan. Add water,
and let soak 3 or 4 hours. In same water, simmer gently over low heat until tender
about 15 to 20 minutes. During the last 5 minutes, add sugar, stirring until
dissolved. Cool and drain, savings juice.
Pit fruit, if necessary, and rub fruit through a sieve. If the purée is thicker than desired, add juice to bring to the desired
consistency. A stiffer purée is good for whips and a medium purée for cake and
cookie fillings.
Store in refrigerator tightly covered.
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