Peach Puree

Here’s how to make peach puree! It’s quick and simple to whip up with a blender or food processor, and you can use fresh or frozen peaches.

Peach puree

Want to make peach puree? Here’s how! There are so many uses for this sweet blend, an ideal way to use ripe summer peaches. The best use (we think) is for cocktails: bubbly peach bellinis, anyone? But you can use it for anything. Swirl it into yogurt, or add a little sugar and pour it over ice cream. You can even use it for baby food! The sky’s the limit, here. Here’s everything you need to know!

How to make peach puree

The reason we made peach puree? For bellinis, of course! This bubbly blend of peach puree and champagne is great for celebratory brunch. But you can use it for so many things (see below). All you need is a few ripe peaches and about 15 minutes. Here are the main steps:

  • Peel the peaches (fresh peaches only). Want to know the easy way to peel the peaches? Dunk them in boiling water for 45 seconds! Remove them to an ice bath, and then the skin peels right off. You don’t even need a knife or vegetable peeler.
  • Remove the pits. Obviously! You can easily remove them by hand.
  • Blend in a food processor or blender. Blend until a frothy, smooth puree forms. Done!
How to peel peaches

Use fresh or frozen peaches

The flavor of peach puree is best when you use fresh peaches. But you can use frozen too. Here’s the pro’s and con’s of each:

  • Fresh peaches: Peach season is such a short window in the summer. But when it’s here: peaches are king! The sweet flavor of a ripe peach is like none other. We highly recommend using fresh peaches for the best flavor.
  • Frozen peaches: But, we get it! Fresh ripe peaches aren’t always available. The conversion ratio? 3 large peaches = 1 pound frozen peaches. Make sure to thaw the peaches fully before using: it’s easy to run them under warm water to thaw. Another plus? You don’t have to peel them.
Peach puree

Add sweetener if you like

Planning to use your peach puree for a dessert? Blend in a little sugar, maple syrup or honey to the puree as well. Start with 1 tablespoon, then taste and blend in more to taste. The sweetness of all peaches is different depending on their ripeness. So you’ll have to customize the sweetness based on the fruit and how you’re planning to use the puree. Speaking of that…

Ways to use peach puree

There are lots of ways to use peach puree! Here are some ideas to get you started:

  • Cocktails: Try our Peach Bellini recipe!
  • Yogurt: Swirl into Greek yogurt for a healthy DIY peach yogurt snack
  • Ice Cream: Drizzle over ice cream (add sweetener first)
  • Pancakes: Why not add peaches to your breakfast? Pour onto Greek Yogurt Pancakes or Sour Cream Pancakes.
  • Waffles: Or add it to waffles! Try on Vegan Waffles or Best Blueberry Waffles.
  • Baby food: You can also serve it straight up as baby food.
Peach bellini
The best way to use peach puree: in a bellini!

This peach puree recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Peach puree

Easy Peach Puree


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 13 minutes
  • Cook Time: 2 minutes
  • Total Time: 15 minutes
  • Yield: About 1/2 cups 1x
  • Diet: Vegan

Description

Here’s how to make peach puree! It’s quick and simple to whip up with a blender or food processor, and you can use fresh or frozen peaches. 


Scale

Ingredients

  • 3 large ripe peaches (or 1 pound frozen peaches, thawed)*

Instructions

  1. Peel the peaches: Start a medium saucepan of water to boil. Once boiling, place the peaches into the boiling water for 45 seconds. Remove the peaches with a slotted spoon and place them in a large bowl of ice water. After about a minute or so when the peaches are cool enough to handle, use a paring knife to make a small cut to puncture the skin. Then use your fingers to pull off the skin in sheets.
  2. Remove the pits: Slice each peach in half and use your fingers to pull out the pits. 
  3. Blend: Puree the peaches in a food processor or blender until a smooth puree forms. Taste and if your peaches aren’t perfectly ripe and sweet, add a little sugar, honey or maple syrup, then blend again. Refrigerate for up to 1 week, or freeze for longer storage. 

Notes

*If you’re planning to use the peach puree as a dessert topping or for pancakes or waffles, blend in 1 tablespoon sugar, maple syrup or honey. Then taste and add more sweetener to taste. 

  • Category: Essentials
  • Method: Blended
  • Cuisine: American

Keywords: Peach puree, Peach puree recipe, How to make peach puree

More peach recipes

Love peaches? Us too. When it’s peach season, there’s a short window to make all those delicious recipes. Here are all the best peach recipes to try:

  • Peach Salsa Recipe Serve with tortilla chips, fish, black beans, tacos, and more!
  • World’s Best Peach Pie Our prize winning family recipe features fresh peaches with a thick creamy custard and a salty crust.
  • Best Peach Cobbler Ready for the best peach cobbler — ever? Here cinnamon-y sweet peaches are topped with flaky ricotta biscuits: and we dare you to eat just one bite.
  • Peach Smoothie The incredible creamy flavor tastes like a milkshake, but it’s full of healthy ingredients.
  • Roasted Peaches or Grilled Peaches Comes together in 5 minutes and taste just like peach pie. Topped with vanilla ice cream, they’re a real treat!
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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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