Peach Purée

Peach purée is a smooth blend of ripe peaches processed into a thick, pourable pulp. It tastes bright and floral with a sun-warm aroma and fine pulp; it blends cleanly into liquids and simmers into sauces without turning watery. Use it in cocktails, sorbets, coulis, glazes, and baking batters; it’s sold fresh, frozen, or shelf-stable, often unsweetened or lightly sweetened.\n\nPeaches originated in China and spread through Persia to the Mediterranean and the Americas, where stone-fruit purées became common in pastry and preserves. A notable modern use is the Venetian Bellini, traditionally made with white peach purée.