Choosing a Puree
Match the puree with your recipe. Mild purees, like applesauce, pair well with many baked goods, including quick breads, cakes and brownies. Stronger flavors, like banana, prune or pumpkin, work best in recipes with complementary flavors. Use banana or pumpkin in baked goods with cinnamon, nutmeg or other spices. Banana also pairs nicely with peanut butter. Try prune in chocolate treats, like brownies.
Replacing the Sugar
Replace half the sugar called for in your recipe with your favorite fruit puree. If you need 1 cup of sugar, use 1/2 cup of sugar and 1/2 cup of fruit puree, like applesauce or prune puree. Swapping fruit for sugar will alter the texture of your treats, creating a flatter, softer and denser sweet.
Making Fruit Purees
You can make your own fruit purees quickly and easily. Some fruits, like apples and pears, you will need to cook. Dried fruit, including prunes and apricots, you should soak. Bananas, ripe peaches, and similar fruits you can puree fresh and raw. Use a blender, food processor or food mill to create a smooth puree. If you’re in a hurry, use baby food fruits or vegetables in place of sugar.
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