All you need to make fruit puree is a food processor and fruit of course. Some fruits (e.g. apples and pears) have to be cooked, dried fruit should be soaked first and other fruit can be used fresh (bananas, ripe peaches etc.). Simply puree your fruit and add a little water until you have got a nice consistency. Here are some ideas:
Fresh Fig Puree
Soak 240 grams of fresh figs until softened, then combine with 1/4 to 1/3 cup of water in a blender and puree. Fig puree is ideal to substitute both butter and sugar and can be used instead of sugary jams. If you add a bit more water you can even use it as a liquid sweetener for coffee and drinks or instead of honey.
Have you ever thrown out overripe bananas because no-one wants to eat them anymore? Here’s a much better idea for them: banana puree. If you can’t make it straight away, simply freeze your soft bananas until you need them. All you need to do is combine 1 cup mashed ripe bananas with a few tablespoons of water to get a smooth consistency.
Soak your dates for at least 30 minutes. To substitute 1 cup of refined sugar, puree 1 cup of pitted dates with 1/2 cup to 1 cup of hot water to form a thick paste.
Choose a selection of sweet apples (not Granny Smith’s!; seconds are ideal and cheap!), cut them and cook in a large pot with 1 inch of water until they’re soft. Then puree and add a little water for a nice consistency. If you like, add a little bit of cinnamon for extra taste.