Millions of peaches…
You know when you read a recipe, then you start making stuff with the results of that recipe, and then you have to keep making that shit over and over again because now you’ve inserted it into everything else?
This is one of those recipes.
Thomas Keller has a recipe for Peach Puree that I’ve started to try to incorporate into other stuff, but before I can talk about any of that other stuff I have to talk about the puree so here it goes. As always I’ve changed his recipe to use splenda instead of sugar so that it saves on calories and on unneeded sugar.
Peach Puree 101:
- 5 Peaches
- 1/8th tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tbsp Lemon Juice
- 2 Cups Splenda (or Sugar is probably tastier but I try to avoid it when possible)
Start with some fresh peaches.
Peel em, I use a peeler, I’m a genius right?
Cut em in half, take out the seeds.
Get your stuff ready.
Throw em in a blender.
You want to get a wire strainer at this point, I put a sauce pan underneath, pour out the puree through the mesh. You’re probably going to need to use your hand to swish it around and get it all through.
You can see the bits of sediment/pit/seed/whatever sitting there.
Now you have a saucepan filled with peach goo, put that pan on the stove and dump in the rest of the spices and sugar/splenda.
Mix it up real nice and start to heat it on a medium heat.
Its advised that you heat it to between 200 and 220 degrees, I honestly don’t know why, but I just follow directions.
If a bit of foam starts to appear you want to spoon it off, I never see any with splenda but I assume with sugar you will see some. Let it simmer for like 10 minutes then transfer to a jar.
Bam, you got yourself some home-made peach puree ready to be used on whatever your heart desires. Its great for cocktails, pancakes, anything else you’re wishing you had a bit of peachy goodness on top of…my wife makes a mean peach bourbon Manhattan.