Pluot Puree
Pluots are much like a plums or plumcots. Some come in the summer and others
in the early fall. When blended, the dark red skin gives this puree a beautiful
velvet red color. I make a large batch and store it in small containers or jars.
Use as a healthy snack, stirred into yogurt or to garnish a decadent dessert.
Makes 3-4 cups
3 pounds pluots, pitted and sliced
1/4 - 1/2 cup of water
Place sliced pluots in a pot with water. Cook at a simmer, slightly covered for
25-30 minutes. Blend in a blender until smooth. The pluot puree will look more
like a sauce, at first, but as it cools it will thicken up to a puree consistency. Cool
in refrigerator for 8 hours or overnight.
Pluots are much like a plums or plumcots. Some come in the summer and others
in the early fall. When blended, the dark red skin gives this puree a beautiful
velvet red color. I make a large batch and store it in small containers or jars.
Use as a healthy snack, stirred into yogurt or to garnish a decadent dessert.
Makes 3-4 cups
3 pounds pluots, pitted and sliced
1/4 - 1/2 cup of water
Place sliced pluots in a pot with water. Cook at a simmer, slightly covered for
25-30 minutes. Blend in a blender until smooth. The pluot puree will look more
like a sauce, at first, but as it cools it will thicken up to a puree consistency. Cool
in refrigerator for 8 hours or overnight.