Peach Purée

Apricot Puree
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Peach Purée

Apricot Puree
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Ingredients

  • 21 oz 600 g Peaches (or apricots)
  • 5 oz Simple syrup
  • 2 tsp 10 g Vanilla sugar
  • 3 tbsp 4 cl Lemon juice
  • 3 tbsp 4 cl Peach liqueur
  • 4 tsp 2 cl Cointreau

Instructions

  • Wash the peaches or apricots, quarter, and pit.
  • Purée in a blender along with simple syrup, vanilla sugar, and lemon juice then pass through a fine sieve.
  • Flavor with peach liqueur and Cointreau.

Notes & Wine Advice

If you make the purée out of white peaches, you will have the necessary fruit purée for the “Bellini” cocktail created by Arrigo Cipriani for Harry’s Bar in Venice.
Purists may peel the peaches first, but sieving the fruit ultimately has the same effect. lemon sauce
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Course; Fruit
Cuisine; Austria / European