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Persimmon & Apple Puree

INGREDIENTS

  • 1 persimmon
  • 3 cooking apples
  • Juice 2 oranges
  • 2 tsp clear sweetener
 
 
 
 
 
 
 
 
Persimmon & Apple Puree
08 November, 2015
  • Dairy Free
  • Egg Free
  • Gluten Free
Herbi
Impress your friends with this very simple fruit puree. I had to share it with you as the persimmon elevates the humble apple puree by adding a special lusciousness and moreish flavour. A handy one to have in the fridge to use on your morning porridge, or nut muesli, as a snack on rice or oat cakes.
 
This puree is also a great companion to coconut cream, adding a light fruity taste. Which means you can use it as a filling in your cakes or with toasted nuts and seeds, brilliant, would you agree? 
 
 
 
Peel and core the fruits and place in the saucepan with the orange juice. Bring to the boil and simmer until the fruit is soft and mushy. Keep an eye on it though on the water content, as you would with regular apple puree. You may need in more orange juice. If you keep an eye on it you'll be fine. Stir regularly 
 
Leave to cool down, then whizz in a food processor until smooth. Taste and add the sweetener to your liking and stir through. Once cooled completely store in an airtight container in the fridge. 
 
 
 
 
 
 
 
 
 
 
 

TO MAKE COCONUT CREAM:
 
Refrigerate a can of coconut cream overnight, I use a local Irish brand as I find it the tastiest. Next morning remove the solid (kinda!) coconut cream. The liquid leftover I just throw out, some people use it as the liquid in smoothies. I don't with the coconut cream I use as it has xanthan gum in it.
 
Allow the cream to come to room temperature, then mix a tablespoon of the puree. Add more puree if you like, you're the boss of your own kitchen. Have fun.
 
Let us know how you get on and if you liked this.