Ingredients
Method
- Using a knife, make an X at the bottom of the peaches and pluots, just cutting through the flesh.
- Place the fruit in a steamer pot over boiling water for 2-3 minutes or until the skin starts to peel back from the fruit.
- Let the fruit cool for a minute or two. Peel all of the skin off the fruit.
- Cut the fruit into large chunks, discarding the pit and place in a food processor.
- Puree until smooth.
- Cool and serve immediately or store in an airtight container.
Notes
- For the smoothest puree, ensure your fruit is very ripe. This also makes peeling much easier.
- If your fruit isn't peeling easily after steaming, submerge it in an ice bath for 30 seconds before trying again.
- Freeze leftover puree in ice cube trays for convenient single servings. Once frozen, transfer cubes to a freezer-safe bag for up to 3 months. Thaw in the refrigerator or microwave as needed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your fruit isn't peeling easily after steaming, submerge it in an ice bath for 30 seconds before trying again.
- Freeze leftover puree in ice cube trays for convenient single servings. Once frozen, transfer cubes to a freezer-safe bag for up to 3 months. Thaw in the refrigerator or microwave as needed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.