William Curley, Suzue Curley

Stone Fruit Purée

Preparation info
  • Makes

    550 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

This method is used for firm fruits to break them down and prevent discolouring.

Ingredients

  • 50 ml (2 fl oz/scant ¼ cup) water
  • 50

Method

  • Put the water, sugar and cherries in a saucepan, bring to the boil, then simmer over a low heat for 10 minutes. Take off the heat, add the lemon juice, then leave to cool. (1-2)