White Peach Purée
- Total Time
- About 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 8cups/2 liters/roughly 2½ pounds ripe white peaches (buy them hard and leave them out at room temp for a couple of days until they reach proper ripeness.)
- 4ounces fresh lemon juice
- 3ounces rich simple syrup (2 cups sugar to 1 cup hot water, stir to dissolve).
Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Cooking Notes
How much puree does the recipe make…volume/weight?
This is beautiful. Made two days ahead for a brunch. Can't wait to taste the bellinis.
It is peak white peach season here in SoCal. I made this today (having fought the kids away from the peaches for the last few days). Heavenly. Beautiful blush color. Perfect for the long weekend ahead!
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