Peaches are sweet and tender fruits that are low in calories and high in vitamins A and C. They are widely enjoyed raw, cooked and included in various recipes such as cakes, pies and breads. Making peach puree consists of blending fresh or frozen peaches into a liquid form. Puree can be thick or thin depending on personal preference and intended use. Peach puree can be used as baby food, as toppings for ice cream or yogurt, or included in baked goods to add moisture and sweetness.
Bring a pot of water to a boil on the stove.
Place the peaches with skin on into the boiling water. Allow the peaches to boil for two to three minutes.
Fill a large bowl with ice and water to create an ice bath for the hot peaches. Remove the peaches from the hot water using kitchen tongs and place them immediately into the cold water bath. This will stop the peaches from cooking and allow the skin to peel off. Using your fingers, peel the skin from each peach and discard the peel.
Slice the peaches into chunks using a large knife and discard the pit.
Place the peach chunks into a blender or food processor and puree until desired consistency is reached. Puree can be used immediately or refrigerated for up to 24 hours. You can also freeze the puree if you place it into freezer-safe plastic containers or bags.
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- You can substitute frozen peach slices for the fresh peaches to save time if you wish. You would simply add those to the blender and proceed from there.
- You can add extra sweetness to your peach puree by adding 1 tsp. sugar per blender load.
Amanda Davis began writing in 2010 with work published on various websites. Davis is a dietetic technician, registered, personal trainer and fitness instructor. She has experience working with a variety of ages, fitness levels and medical conditions. She holds a dual Bachelor of Science in exercise science and nutrition from Appalachian State University and is working toward her master's degree in public health. Davis will be a registry eligible dietitian in May 2015.
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