by 
Peach Puree is easy to make and can be enjoyed by everyone in the family! Use it as a baby puree, swirl it into yogurt or desserts, or save some for a refreshing Bellini cocktail after the kids fall asleep.
Peach puree, like so many purees, can be used in a variety of ways. It makes a delicious baby puree on its own or combined with other fruits, and it's just as tasty swirled into yogurt, oatmeal, or ice cream. For grown-ups, it's a fantastic base for cocktails like the classic Bellini. The possibilities are endless!
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Reasons to Love this Recipe
- Great way to use up a glut of ripe peaches during peach season
- Freezer-friendly: store in convenient portions
- Can be used in a variety of ways
- Works with fresh, frozen, or canned peaches
Ingredient Information
Peach puree is simply peaches, with their skin removed, pureed until smooth.
- When buying fresh peaches, choose firm peaches with a slight "give" when gently squeezed.
- Avoid peaches that are very hard or have green skin. They should be free of nicks, bruises, and blemishes for the best quality.
- Both white and yellow flesh peaches work beautifully in this recipe. Fresh white peaches tend to be sweeter, while yellow peaches often have a slightly tart flavour.
Step by Step Instructions (with Images)
- Place peaches in a pan of boiled water and allow them to sit for 40-60 seconds. This helps the water loosen the skin for easy peeling.
- Using a slotted spoon, remove the peaches from the hot water and immediately place them in a bowl of ice water. After a minute or so, remove them from the ice water. and peel the skin off. You can use your fingers, or, if needed, a paring knife to gently lift the skin
- Cut the peaches in half, beginning at the stem and working your way around the pit. If using freestone peaches, you can gently twist each side to pull the fruit apart into two halves. For clingstone peaches, make slices around the pit and cut each slice away from it.
- Place the peach slices into a food processor or blender and blitz until smooth, creating a peach puree.
Top tips
- Experiment with flavours: Peaches pair beautifully with cinnamon, ginger, clove, vanilla, and mint. Add a pinch of ground spices, a touch of vanilla, or a little fresh mint before blending. A little orange juice or zest can also enhance the flavour.
- Check sweetness: The ripeness of your peaches affects sweetness with ripe, sweet peaching producing the best result. If you find that the puree needs a little extra sweetness, try adding a little honey or maple syrup. (Do not add if making for babies or toddlers).
- Prevent browning: Peach puree darkens over time, with orange flesh peaches losing their vibrant colour and the white flesh browning. You can add a little lemon juice to minimise this, though some browning is natural.
Serving Suggestions
Peach puree isn't just a baby food! There are lots of different ways to enjoy it and add a peach flavour to your recipes or meals.
- Mix into yogurt
- Add to smoothies or milk
- Stir into oatmeal/porridge/cottage cheese
- Use in baking (muffins, bread, cakes, etc.)
- Top pancakes/waffles
- Add to cocktails (like the classic peach bellini) or mocktails
- Swirl into ice cream or sorbet
Storage
If you have leftover peach puree you can...
- Refrigerate
Store in an airtight container in the fridge for up to two days. Add a splash of lemon juice to help preserve freshness. - Freeze
Pour the puree into an ice cube tray and freeze until solid. (Flexible trays work best for easy removal.)
Once frozen, pop the cubes out and transfer them to a freezer bag or container. Return to the freezer for up to 2 months.
Recipe FAQs
Yes, you can use frozen or canned peaches! Since fresh peaches have a short season, frozen or canned peaches can be great alternatives.
The benefit of using frozen or canned peaches is that they are already peeled, sliced, and pitted, making them convenient to use..
I would recommend using frozen peaches over canned for a couple of reasons:
Sugar content: Canned peaches are often packed in sugary syrups. It's important to check the ingredients carefully if making for a baby and avoided added sugar.
Texture: Canned peaches tend to be very soft, which can sometimes result in a runnier puree.
Frozen peaches, on the other hand, tend to have a more natural flavour. Just make sure to thaw before use!
You don't necessarily have to peel the peaches-it really depends on how you want to use them.
For smooth purees: If you want a perfectly smooth texture without any "bits," it's best to peel the peaches before blending.
e.g. If you're using the puree for cocktails or dessert sauces, where a silky finish is preferred.
Even with high-powered blenders like a Vitamix, the peel might not fully blend, leaving small bits behind. (see image) While the flavour is still great, the texture might not be as smooth as you'd like.
You can, of course, pass the puree through a fine mesh sieve to remove "bits"
For extra fibre: If you don't mind a bit of texture, leaving the peel on can add extra fibre to your puree. The skin blends somewhat, but you'll still notice small pieces.
Make sure to wash peaches before blending. 
Yes, peach puree is suitable for babies once they are ready to start solid foods, typically around 6 months of age. You can serve the peach puree on its own or mix it with a variety of other purees. Some suggestions include
Apple Puree
Banana Puree
Blueberry Puree
Strawberry Puree
Kiwi Puree
Yoghurt
Oatmeal
cottage cheese and peach puree
Avocado Puree
Pumpkin Puree
Sweet Potato Puree
Chicken Puree
For informational purposes only - each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalised advice.
Other Fruit Puree Recipes...
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Peach Puree
Equipment
- Food Processor or High Speed Blender
Ingredients
- 3 Peaches
Instructions
- Bring water to a boil in a medium saucepan, add peaches and allow to sit for 40-60 seconds.
- Using a slotted spoon, remove the peaches and immediately place them in a bowl of ice water.
- Remove peaches from the ice water and peel the skin off using your fingers or, if needed, a pairing knife.
- Slice peaches in half, starting at the stem and working your way around the pit. Twist and pull the peach halves apart. If your peaches are freestone you should be able to gently twist each side of the peach in opposite directions to allow the fruit to pull apart into two halves. If using clingstone peaches then you will need to make slices all around the outside of the peach and then cut each slice away from the pit
- Place the peach slices into a food processor/blender and blitz until smooth.
Lisa Jackson
Will this purée turn brown quickly? Thank you!
Amy
Hi Lisa, this puree will brown. You can add a little lemon juice to prevent this / prolong the browning.
Jan Durkin
I wish I could find a recipe that calls for peach puree. I had some leftover from canning peach jam and I don't know what to do with it. 🙁
Amy
Hi Jan, why not try mixing into yoghurt, added to smoothies or milk, stir into oatmeal/porridge, use in baking (muffins, bread, cakes etc), use as a sauce to top pancakes/waffles or use in cocktails, e.g Bellinis, make fruit leather, salad dressings, jam, peach butter.
Terry C
I topped mini cheesecakes with it..mmm mmm good!!!
Amy
Sounds delicious Terry 🙂
Rebecca Dobson
Really nice clear instructions. I used frozen peach and it worked perfectly.
Amy
Great! 🙂