Peach Puree

Fresh Peach Puree

1. Rinse peaches with water and cut each in half. Remove the pit and chop into large slices. Place peaches (with the skin on) in a high powered blender or food processor.
2. Blend until totally smooth and the skin is no longer detectable. If there are still little pieces of the skin present, you can strain them out using a fine mesh strainer. Makes about 1 1/2 cups of fresh peach puree.

Skin-Free Peach Puree

1. Rinse peaches with water and add fresh water to a large saucepan, bring to a boil. Once boiling, add the peaches and boil for about 30 seconds.
2. Use a slotted spoon to transfer the peaches to an ice water bath.
3. Once the peaches are cool enough to handle, gentle use your fingers to peel away the skin.
4. Cut the peaches in half, remove the pit and slice.
5. Add peach slices to a food processor or blender.
6. Blend until smooth. Makes about 1 1/2 cups of fresh peach puree.

Serving and Storing Peach Puree

1. You can serve peach puree however you like. It's great straight-up as a first food for babies or as a topping for yogurt, chia pudding or even oatmeal. It's also great for making a peach bellini.
2. Store peach puree in the fridge for 3-4 days or in the freezer or up to 3 months. I like to freeze the puree in silicone ice cube trays or small freezer-safe jars so I can easily thaw small amounts when I want to use them. This is a great option if you're making the puree for your baby.
3. I recommend thawing frozen peach puree in the fridge the night before you want to use it, but you can also thaw it quickly with a warm water bath.