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Whenever I have more peaches than my family can consume, I make peach purée to serve as the base for the Balsamic Peach Glaze, Laden Bellinis, and Peach Sangria. You can also freeze fresh peach purée using ice cube trays to add to smoothies or frozen peach lemonade, perfect for a hot summer day!
iBuen provecho!
Fresh Peach Purée
A sweet and mildy tangy blend of farm-fresh peaches to use in cocktails, sauces, or smoothies.
Ingredients
- 2 peaches fully ripened
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- ¾ cup filtered water Tap water is fine if you live in an area that isn't heavily chlorinated, altering the flavor.
Instructions
- Cube peeled peaches and place in a small saucepan over medium-high heat.
- Add sugar, lemon juice and stir for a minute to coat peaches evenly and allow them to release their juice.
- Add water and bring to a boil and boil until tender. Approximately 5-10 minutes, depending on the size of your cubes.
- Once tender, purée with an immersion blender and simmer until slightly thickened, about 3-5 minutes.
- Take the saucepan off the heat and let cool to room temperature. Store in the refrigerator for up to 3 days or freeze using ice cube trays and store in a freezer bag for up to 6 months.
Notes
How to include your child(ren): Tune those fine motor skills by using a butter knife to cube the peeled peaches. Sharpen listening skills by reading aloud the ingredient list and allowing the little chef(s) to set up your mise en place.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.
