OK, so I have just over a gallon of peach puree, which I made by cooking peeled, cut up peaches in their own juices (and a light sprinkling of sugar to get things going), then blitzing with a stick blender. At which point, I was all sticky and grouchy and put it in the fridge and went to bed.
So, whay now? My peach puree is sitting in the fridge, waiting for me. I experimented simmering it in a wide, open pan, but having my heat on high enough to actually cook the thing only made it splutter all over my stove. How do I brown and intensify the mixture without burning it, or losing its beautiful, fresh flavour? And if it is tart-sweet now, should I add more sugar, or plan on it getting sweeter the more it cooks?
Any advice would be appreciated before I work on it tomorrow...
Updated 5 months ago | 9
Updated 8 days ago | 12
Updated 4 months ago | 5
Updated 9 days ago | 1
Updated 5 months ago | 1