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Apple Puree

If you are the type of person that prefers to make things by yourself, (just like me ;) ), then this recipe is the key for a super fresh apple puree:


2 tbsp Butter (or Margarine)

1/2 cup Brown Sugar

1/2 tsp Cinnamon (ground)

1/4 tsp Cloves (ground)

2 1/2 lb Apples e.g. Granny Smith (cored, and chopped)

1 pinch Salt

2 tbsp Cornstarch

2 tbsp Water


Stir butter, brown sugar and spices in a large saucepan over medium heat. Once sugar dissolves, add apples and salt. Stirring occasionally, cook for about 20 minutes. Dissolve cornstarch in the water, and stir in the apples, cook for 10 minutes more. Remove from the heat and cool. Once it's cooled process in a blender until puree. That's all!

Peach Puree


1 Peach (peeled, seeded and sliced)

1/4 cup Water


Place peach slices and water into a saucepan, bring to a boil, simmer for 2 minutes, remove from the heat and cool it. Blend into a puree and chill in the fridge until using it.

Pear Puree


12 pounds Pears (peeled, cored, and sliced)

1 1/3 cup Sugar

1 cup Water


Place all ingredients in a large saucepan. Bring to a boil, reduce to a simmer and cook until pears are tender. Strain mixture and place solids into a blender. Discard liquid. Process until pureed and cool before using.

Pineapple Puree

Remove core of pineapple, process in blender for just a couple of seconds until puree and use it for your cocktails.

Pumpkin Puree

Puree made with pure pumpkin and aromatized with cinnamon.


1 Pumpkin

1 dash Cinnamon powder


Cut the skin off the pumpkin, cut the pumpkin into 1 or 2 inch cubes. Place on oven tray. Cook in the oven for one hour, or until it's soft and mushy when pressed with a fork. Blend until smooth and strain. Discard liquid. Mix puree with cinnamon powder and ready to use!


Raspberry Puree



4 cups Raspberries

1/2 cup Sugar

Lemon Juice (to taste)


Combine all ingredients into a saucepan, place it over medium heat and cook until raspberries release their juice. Bring it to a boil and cook until mixture thickens. Remove from heat and strain, pressing down to force the fruit and juices through. Discard seeds and keep puree in a container in the fridge until you need it.



Rhubarb Puree







String rhubarb stems, chop into chunks and then sprinkle with sugar and top with water. Put the lid on and allow to stand on heat for about 5 minutes until a soft puree. Blend it and add cinnamon. 



Strawberry Puree

It can be purchased as bottled puree or you can even make it yourself. You will need:


2 cups Strawberries

Sugar (to taste)


Wash, dry and stem strawberries, place them into a blender and process until liquid with pulp. Sweeten to taste and use it in recipes calling for strawberry puree.