You may also like
Ingredients
- 3 cups (510 g) prepared fruit (chopped, if large like peaches, left whole if small like raspberries)
- 1/4 cup (50 g) granulated sugar
- 1 1/4 cups (142 g) powdered sugar, or more as needed
- 1 tablespoon (14 g) heavy cream, or more as needed
Method
- Combine the fruit and granulated sugar in a medium saucepan over medium heat. Cook until the fruit breaks down, 12-15 minutes.
- Crush the fruit with a potato masher or large fork, then strain the mixture through a fine mesh sieve to remove any seeds, skin, or fibrous bits.
- Return the strained juice to the saucepan and bring to a simmer over medium heat. Simmer until it is reduced to about 80 g / 1/3 cup, 5-10 minutes.
- Transfer the juice to a medium bowl, and whisk in the powdered sugar. Add the heavy cream, plus more as needed to adjust the consistency to your desired texture. If the mixture is too stiff, add more cream-if the mixture is too loose, add more powdered sugar 2 tablespoons at a time.
- Use immediately or store in an airtight container for up to 2 days, covered directly with plastic wrap to prevent a skin from forming.
