DRIED FRUIT PUREE
1 lb. dried fruit
2/3 cup sugar, or to suit taste
1 ½ cup water
Wash any desired fruit quickly but thoroughly in cold water, lifting out into saucepan. Add water to just cover and let soak 1 to 3 hours. In same water, simmer gently over low heat until tender (15 to 20 minutes). During last 5 minutes of cooking, add sugar, stirring until dissolved. Cool and drain, saving juice. Pit if necessary, rub fruit through a sieve, or put through a food mill or chop fine in a bowl using kitchen shears. If the purée is thicker than desired, add juice to bring to desired consistency. A very stiff purée is preferred for fruit whips, medium stiff for cake filling. More sugar may be stirred in if desired, to suit the taste. Store in a tightly covered, sterilized jar in the refrigerator. Makes about 2 ½ cups. (Leftover juice may be used for beverage or poured over fruit cup, etc.
Tags: fruit