I’ve been having a bit of a love affair with Peach Purée recently. I made a peach matcha latte at the beginning of summer and I haven’t been able to stop. You could say it’s my summer drink. So every week this summer, I’ve been making a batch of peach purée to have on hand for matcha lattes and other kitchen adventures. Easy recipes like this serve as a reminder that sometimes the most memorable flavors come from the simplest ingredients.
This recipe sounds very simple (and is in many ways), but its magic is in the versatility it provides. Peaches are softened and blended into a silky, sunset‑colored cloud like purée. It captures the pure essence of ripe peaches in a way slices or syrups never quite can. It’s concentrated yet delicate, sweet but not sugary, and endlessly adaptable. Because it’s smooth, it integrates seamlessly into foods and drinks, adding flavor without altering texture.
Peach purée captures the pure essence of ripe peaches in a way slices or syrups never quite can. It’s concentrated yet delicate, sweet but not sugary, and endlessly adaptable. Because it’s smooth, it integrates seamlessly into foods and drinks, adding flavor without altering texture.
How to make Peach Purée
How to use Peach Purée
Seamlessly add peach purée to your favorite food and drinks; adding fruit flavor without the chunkiness of whole fruit.
Food:
- Marinades — mix with soy sauce or coconut aminos, olive oil, garlic, pepper flakes, fresh herbs and salt and pepper. Use to marinate chicken, salmon, or tofu.
- Dressings — Whisk with vinegar and olive oil for a bright, fruity vinaigrette.
- Salsas — Combine with jalapeño, onion, lime, and cilantro for a slightly sweet and fresh twist.
- Ice creams — fold into your favorite custard base.
- Breakfast bowls — pairs well with oatmeal, chia pudding, or yogurt
- Sauces — Drizzle over pancakes, waffles, or cheesecake.
Drinks:
- Mocktails — a sparkling peach mojito comes to mind.
- Matcha latte — My favorite. A few tablespoons adds sweetness and a slight citrus flavor to your iced matcha latte.
- Cocktails — Think Bellinis, Palomas, spritzes, or a peach twist on a margarita.
Now I know fresh peaches aren’t accessible year round. But you can make this recipe using frozen peaches and enjoy the natural sweetness and versatility of peach purée all year round.
Let’s get cooking
Let’s get cooking
Homemade Peach Purée
Fresh peaches blanched and puréed with a splash of maple syrup and sea salt. Use in cocktails, mocktails or serve with oatmeal, chia pudding or yogurt.
Fresh peaches blanched and puréed with a splash of maple syrup and sea salt. Use in cocktails, mocktails or serve with oatmeal, chia pudding or yogurt.
Prep Time:5 mins
Cook Time:2 mins
Total Time:7 mins
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Ingredients
-
3
ripe yellow or white peaches * SEE NOTES
-
2
tbsp maple syrup
-
pinch of sea salt
Instructions
- To begin, cut an “x” into the bottom of each peach. Transfer to boiling water and cook for 45 seconds to a minute.
- Remove the peaches from the heat and immediately transfer them to an ice bath (half ice, half cold water) to stop the cooking process.
- Peel the peaches and remove the pit. The skin should slide right off.
- Transfer the peeled peaches to a blender along with maple syrup and salt. Blend until smooth.
- Transfer peach purée to a jar or container with an airtight lid and store in the fridge for up to 7 days.
Notes
- Whether you choose yellow or white peaches is totally up to you. White peaches are slightly sweeter and more delicate so it’s not as acidic as yellow peaches. I sometimes use a mix of both. But if you’re only using this in matcha lattes, I suggest using white peaches because their more delicate and floral flavor compliments the earthy, umami matcha very well.
- Yes, you can use frozen peaches if you can’t access fresh ones.
- Maple syrup is optional. You can add more or less depending on how sweet you want the purée. Ripe peaches are naturally sweet, but I like to add a few splashes of maple syrup to customize it to the level of sweetness I like in my beverages.
