Fruit purees
are a useful base for many desserts, and also make very good sauces for
ice cream or tarts. They can be used immediately or left to cool and
frozen for eating later.
Cook the
fruit in a pan, with a small amount of water or sugar, until soft.
If you
use sugar alone, heat the fruit very gently, to prevent the sugar
burning, until the fruit juice begins to run and the sugar
dissolves.
Remove
any stones from the fruit and then tip it into a food processor or
blender and process until as smooth as desired.
The
mixture may then need to be sieved to achieve a velvety consistency.
