Purées have become the foundation of my cookie and cake recipes. Roasting and breaking down fruits to incorporate into your batters is an ideal way to take your baked creations to the next level—and you’ll notice the difference immediately. This simple addition provides hearty flavor, moisture, and can be tailored to your taste with minimal fuss. The recipe that follows applies to any of the fruits (pears, peaches, even pumpkin) included in this book. Simply roast your chosen fruit (see page 27 for more information on roasting fruit) and proceed.
Ingredients
APPLESAUCE
Preparation
Step 1
Spoon the roasted apples into a food processor or a blender and add the hot water and agave nectar. Blend the apples until they are smooth, about 1 minute.
Step 2
If you do not plan to use the purée immediately, transfer to an airtight container and store in the refrigerator for up to 1 week.
