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Dried Fruit Puree Recipe
|Dried fruit||1 Pound|
|Water||1 1⁄2 Cup (24 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2436 Calories from Fat 420
% Daily Value*
Total Fat 48 g73.8%
Saturated Fat 42 g210%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 420 mg17.5%
Total Carbohydrates 493 g164.4%
Dietary Fiber 24 g96%
Sugars 337.2 g
Protein 12 g24%
Vitamin A Vitamin C
Calcium 48.1% Iron 0.07%
*Based on a 2000 Calorie diet
Add water to just cover and let soak 1 to 3 hours.
In same water, simmer gently over low heat until tender (15 to 20 minutes).
During last 5 minutes of cooking, add sugar, stirring until dissolved.
Cool and drain, saving juice.
Pit if necessary, rub fruit through a sieve, or put through a food mill or chop fine in a bowl using kitchen shears.
If the puree is thicker than desired, add juice to bring to desired consistency.
A very stiff puree is preferred for fruit whips, medium stiff for cake filling.
More sugar may be stirred in if desired, to suit the taste.
Store in a tightly covered, sterilized jar in the refrigerator.
Makes about 2 1/2 cups.
(Leftover juice may be used for beverage or poured over fruit cup, etc.)