• 30 oz. The Perfect Purée White Peach Puree, thawed • 2 cups granulated sugar • 8 oz. brandy • 8 oz. heavy whipping cream • 8 oz. unsalted butter, cut up Method: 1. In a saucepot over medium-high heat, combine the White Peach Puree, sugar, and...
For the Peach Passion Sorbet: • 330 g. The Perfect Purée Passion Fruit Concentrate, thawed • 1 kg. The Perfect Purée White Peach Puree, thawed • 100 g. crème de pêche • 400 g. water • 2 g. iota carrageenan • 1/2 g. xanthan gum • 1/2 g....
Ingredients: 4 oz. The Perfect Purée Banana Puree, thawed 1/2 cup packed light brown sugar 4 tbsp. unsalted butter 2 oz. rum Method: In a saucepot, combine the brown sugar, butter, and rum. Bring mixture to boiling; reduce heat. Simmer the mixture for 2 to 3 minutes....
Ingredients for Banana and Ginger Sauce: 1 cup The Perfect Purée Banana Puree, thawed 4 oz. The Perfect Purée Sweet Ginger, thawed 3 cups heavy cream Method for Banana and Ginger Sauce: In a heavy bottom stainless steel pot simmer the heavy cream until reduced by...
Ingredients: 8 oz. The Perfect Purée Apricot Puree, thawed 1 cup granulated sugar 4 oz. light corn syrup Method: Stir the Apricot puree, sugar, and corn syrup in a saucepot. Cook and stir over medium heat until the mixture comes to a boil. Remove from heat; strain...
