White Peach Puree

1. 1

   Wash and quarter peaches, keeping the skin on.

2. 2

   In a blender, puree all ingredients together for a couple of minutes, until consistent and without lumps.

3. 3

   Strain through a fine sieve or chinois, working the puree through with a large spoon by scraping the inside of the sieve back and forth to allow the sediment to open up.

4. 4

   It can be frozen at this point or covered and refrigerated for up to a week.

5. 5

   You may use the puree as is for Bellinis or turn it into a sorbet by using roughly a liter of it in an ice cream maker.

* Per serving · 4 servings · Values may vary.

No additional tips available.