Fruit Purée 

Any type of fruit will do!  Useful for many recipes and baking.  Enjoy!

Your Host,  Brad

1 pound dried fruit
1 1/2 cups water
2/3 cup sugar or to taste

Wash fruit quickly and place into a saucepan.  Add water, and let soak 3 or 4 hours.  In same water, simmer gently over low heat until tender about 15 to 20 minutes.  During the last 5 minutes, add sugar, stirring until dissolved.  Cool and drain, savings juice.

Pit fruit, if necessary, and rub fruit through a sieve.  If the purée is thicker than desired, add juice to bring to the desired consistency.  A stiffer purée is good for whips and a medium purée for cake and cookie fillings.

Store in refrigerator tightly covered.

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