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Annabel Karmel’s Peach, apple & pear puree

  • 4 - 6 portions

Ripe, seasonal fruits can make a plain apple puree a little more interesting. I like to use peaches or nectarines, but apricots or plums are also good

Peach, apple and pear puree
  • 2 ripe peaches
  • 1 eating apple, such as Spartan or Pink Lady, peeled, cored & diced
  • 1 ripe pear, peeled, cored & diced
  • 2 tbsp water

Method

  • Step 1

    Cut a small cross in the top and bottom of each peach and put them in a heatproof bowl.

  • Step 2

    Cover with freshly boiled water and leave to stand for 30 seconds, then drain and plunge in cold water.

  • Step 3

    Peel off the skins. Cut the peaches into quarters, remove the stones and dice the flesh.

  • Step 4

    Put the diced peaches, apple and pear in a saucepan with the water. Bring to the boil, then cover, reduce the heat to low, and cook gently for about 10 minutes or until the juices have run from the peaches and the fruits are all soft.

  • Step 5

    Cool slightly, then tip into a blender and puree until smooth. Serve warm, or cool quickly and chill in the fridge before serving. The puree can be frozen in individual portions; thaw for 1 – 2 hours at room temperature when needed.

Visit www.annabelkarmel.com for more delicious recipes.

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