670 puree recipes

Gelato di pesche: Italian peach gelato made with fresh peach puree, simple syrup, lemon juice, and softly whipped cream. Pure summer-fruit Italian frozen dessert.

Strawberry spread made with fresh strawberries, orange juice, orange zest, and a hint of coriander, set with gelatin. A low-sugar, no-cook jam alternative ready in a few hours.

Traditional Irish apple pudding with tart apple puree topped with fluffy meringue for a simple, elegant dessert that's lighter than pie and serves hot or cold.

Vegan black bean soup with bay leaves, whole cloves, onion, garlic, mustard, and chili powder. Pure pantry cooking. Just simmer, puree, season. Naturally gluten-free.

Roasted langoustines on mesquite-charred bell peppers with wilted arugula, blanched French green beans and aged balsamic. Quick-seared shellfish that hits the plate in 60 seconds total.

Fresh berry tulip with white chocolate ice cream: delicate tuile cookies shaped into edible bowls, filled with mixed fresh berries, whipped cream, and a scoop of white chocolate ice cream. Patisserie-level dessert.

Chocolate cookies with white chocolate chips and chopped nuts. The reverse chocolate chip cookie: dark cocoa dough studded with sweet white chips and toasted pecans, walnuts, or almonds.

French-style prune and Armagnac cake with a cornmeal crumb, yogurt for moisture, and a boozy glaze from the prune soaking liquid. Rustic and elegant.

Try this succulent and scrumptious dish made with sweet potatoes, pineapple and maple syrup.

Buttery, sweet, sour, fruity, and nutty, you can find all these yumminess in this apple tea cake. Feel free to use other fruits to replace apples.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

Lemon poppy seed cookies with fresh lemon zest, ground coriander, and lemon extract baked low and slow at 300F. Tender, citrusy drop cookies with a subtle crunch from poppy seeds.

A no-bake vanilla wafer crumb crust made with just three ingredients. Press into a pie pan, chill, and fill with your favorite pudding, cream, or fruit filling.

Delicious, light and fluffy! These taste of Fall, and the crystallized ginger gives then a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out!

Three-ingredient honey jelly made with just honey, water, and liquid fruit pectin. Boil, jar, and enjoy pure honey flavor in spreadable form. Makes 6 jars.

Caramel surprise cake, individual molten chocolate cakes hiding frozen caramel candies that ooze when cut. Served over pooled caramel and feathered chocolate sauce.