Fruit Purees

I use Ponthier, a premium French brand of frozen fruit purees for the purity of their fruit flavour. Available in 1 kg tubs, the total percentage of sugar is 10%, whether natural or added, so they offer consistency in the results (I have accounted for this in any of the recipes where I use a fruit puree). The purees are produced when the fruit is in season and at its prime, resulting in an intensely fruity and unadulterated flavour with no additives, preservatives, thickeners or stabilisers. Most fruits are sourced from the regions of France, but a few tropical flavours come from other countries, such as the mango, which is sourced from India, when the heady Alphonso variety is in season. In Australia, these are distributed by Bottega Rotolo (an industry wholesaler) who also have retail stores in Adelaide and Melbourne: bottegarotolo.com.au. Another acceptable brand is Boiron (also French). If unavailable, puree the required fruit (fresh or frozen) yourself, then pass through a fine-mesh sieve before measuring and using.