Pureeing Fruit

Soft fruits can be puréed raw, but firmer fruits like cherries or red currants, and fruits that discolor easily like pears and peaches, must be cooked first. Only a few fruits are puréed either raw or cooked; pineapple is one example. To develop flavor, the fruit is often sweetened, either during cooking or after puréeing. Fruit liqueurs such as Grand Marnier, eaux de vie like framboise, or extracts of fruit or nuts may also be added. Fruit for puréeing should be peeled, hulled or cored if necessary, and any stones or pits removed. Small seeds will be strained out during puréeing.