I made a fresh peach puree this weekend to use for Bellinis and it didn't work well at all.
The puree disintegrated into a kind of cloudy mess when I added the prosecco. I strained the puree using a fine, mesh colander, but clearly that wasn't sufficient.
I also made a mint and peach infused simple syrup and that worked best, but I'd like to get the puree right next time.
Any fool-proof peach puree recipes out there??
BTW I did a search on this board and used some of the puree recipes I found; now I'm looking for some fresh ideas ;)
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