Peach Puree
As published in The Bartender's Pantry by Jim Meehan and Bart Sasso, this recipe was sourced from Sean Hoard and Daniel Shoemaker of The Commissary in Portland, Oregon. One batch makes about 2 cups.
Ingredients
- 620g (5 cups) fresh or thawed peaches, preferably white and peeled, coarsely chopped
- 3.5g (1 teaspoon) citric acid
- 12 oz (1 ½ cups) simple syrup (see Notes)
Instructions
- To make the peach puree, follow the instructions in the image below, which comes from the book.
Notes
To make simple syrup: In a saucepan, combine white granulated sugar with water in a 1-to-1 ratio. For instance, to make 12 ounces (1 ½ cups) for the peach puree, use 1 cup sugar and 1 cup filtered water in 1-quart saucepan. Set over moderate heat, stirring until the sugar dissolves. Let cool, uncovered, before using or storing.
Source: Adapted from The Bartender's Pantry by Jim Meehan and Bart Sasso with Emma Janzen (2024, Ten Speed Press). 