How to Make Peach Puree

IMG_2010During the summer months when peaches are at their peak, I find myself making a lot of peach puree. It’s a great way to use up old peaches that are about to go bad and a necessary chore if you happen to love bellinis, which I do. Boiling the peaches to remove the skin, then straining the puree afterward is a tedious and old-fashioned process, but you’ve got to buckle down and do it. Trust me on this. Bellinis with fresh peach puree are one of the season’s most delectable gifts. I simply can not get enough of them! Although some people consider bellinis to be a breakfast cocktail, I prefer to serve them at sunset with appetizers. The peach puree can also be used for other cocktails, like the peach margarita shown above.

peachpureeHow to Make Peach Puree

  1. Bring a large pot of water to a boil over high heat.
  2. While waiting for the water to boil, scour a large X onto the bottom of each peach with a sharp knife.
  3. Fill a bowl large enough to hold all the peaches with cold water and ice cubes. Set near the pot with the boiling water.
  4. When the water is at a rolling boil, carefully drop each peach into the pot. Boil for 1-2 minutes, until the peaches float and the skin begins to peel off.
  5. Immediately transfer the peaches to the bowl with the ice water to ensure that the peaches do not cook. Let sit in the ice water for 2-3 minutes. Drain.
  6. Using your fingers, gently peel off and discard the peach skin.
  7. Slice the peeled peaches into large chunks, removing and discarding the pits.
  8. Place the peach pieces in a food processor. Process until smooth and creamy. If your peaches aren’t very sweet, you can add a little bit of sugar to sweeten the puree.
  9. Pour the peach puree through a fine mesh strainer into a clean pitcher. Discard any leftover pulp or skin that remains in the strainer.
  10. Use the peach puree immediately to make cocktails or salad dressing.

2 thoughts on “How to Make Peach Puree

    • I’m so sorry it’s taken me forever to reply! Yes you can most definitely make it the day before. I sometimes make it at the end of summer and freeze it to save for later!

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