simmered fruit puree

100%  Fruit pitted, stemmed, or cored as necessary

10%  water to avoid scorching

1. Cut fruit in 2 inch pieces if oversized, and place in a wide rondo pot. Add the water and place over medium  heat. Cook, stirring occasionally, until the fruit releases its juices. When the fruits have released their juices, reduce heat to low and simmer for 30 minutes to 1 hour, until the fruit is cooked through and velvety.

3. Transfer the fruit the cup of a blender and puree until smooth. Pass through a chinoise to remove seeds. double bag 1000g in a vacuum bag, seal air tight, and freeze flat in the freezer. When solid, transfer to deep freeze for long term storage.

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