White Peach Puree

Name: White Peach Puree
Ingredients: 8 cups/2 liters/roughly 2 1/2 pounds ripe white peaches (buy them hard and leave them out at room temp for a couple of days until they reach proper ripeness.); 4 ounces fresh lemon juice; 3 ounces rich simple syrup (2 cups sugar to 1 cup hot water, stir to dissolve).

3 ingredients

5 steps

Ingredients

8 cups/2 liters/roughly 2 1/2 pounds ripe white peaches (buy them hard and leave them out at room temp for a couple of days until they reach proper ripeness.)
4 ounces fresh lemon juice
3 ounces rich simple syrup (2 cups sugar to 1 cup hot water, stir to dissolve).

Directions

1

Wash and quarter peaches, keeping the skin on.
2

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

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