Summer Fruit Puree

This sauce is delicious served with fresh or poached seasonal fruit.

Ingredients:

1/4 rock melon, peeled and cubed
4 peaches, chopped
2 apricots, chopped
1/4 teaspoon vanilla essence
1/2 cup water

Method:

1. In a small saucepan combine all ingredients and bring mixture to the boil.
2. Reduce heat and simmer for about 10 minutes or until fruit is softened. Cool and blend mixture until a thick puree is formed.

Microwave Method:

1. Combine all ingredients in a microwave-safe dish.
2. Cover and microwave on MEDIUM HIGH for 4 minutes or until fruit is softened.

Pear and Parsnip Puree

This unusual puree is delicious served with a roasted rack of lamb. Recipe serves 6-8.

Ingredients:

3 medium parsnips, peeled and coarsely chopped
3 1/2 ounces (100 g) unsalted butter
2 ripe pears, peeled and coarsely chopped
1 tablespoon lemon juice
1/2 cup sour cream
1/4 teaspoon ground nutmeg
Salt
Freshly ground pepper, to taste

Method:

1. Place parsnips in a medium sized saucepan and add water to cover. Heat to boiling. Reduce heat and simmer, covered, until tender (about 20 minutes). Drain.
2. Melt the butter in a small fry pan over medium heat. Add the pears and saute for 5 minutes. Add the lemon juice and cook for 10 minutes stirring frequently.
3. Process the parsnips and the pears in a food processor until smooth. Add the sour cream, nutmeg, salt and pepper to taste and process to blend. Warm gently just before serving.

Sweet Potato Puree

This easy to make sweet potato puree is delicious served with rich meats such as pork and duck. Recipe serves 4.

Ingredients:

4 cups peeled, diced, sweet potato
1 large or 2 small bananas
2 teaspoons lemon juice
2 tablespoons butter
1 tablespoon rum
1 teaspoon honey
1/4 teaspoon ground nutmeg
1/2 teaspoon grated orange zest
Salt and pepper
1/2 cup toasted slivered almonds

Method:

1. Boil potato until very soft.
2. Puree banana in food processor with the lemon juice. Add the potato, butter and rum and process until smooth.
3. Add nutmeg, orange zest, salt and pepper and blend just to combine.
4. Serve topped with a generous amount of toasted almonds.

Garlic Puree

This fresh puree is a useful and tasty addition to soups, stews, sauces, salad dressings - especially bought or home-made mayonnaise - and as a relish with cold meat. The cooking takes away any acrid flavors and the puree is far less crude and bitter than the commercially-produced version. It is also delicious spread on toast under poached or scrambled eggs.

Ingredients:

About 50 cloves garlic
2 tablespoons olive oil
Salt and pepper

Method:

1. Simmer the unpeeled garlic cloves in lightly salted water for about 20 to 25 minutes, until soft. Drain and cool.
2. Peel the garlic cloves, cutting off the tough root end and any discolored patches.
3. Mash to a smooth, sticky paste with a fork.
4. Stir in the oil, and season with salt and pepper to taste.
5. Pack into a glass jar and cover securely.

This puree will keep in the fridge for 4 or 5 days, and can be frozen in cubes, using an ice-cube tray reserved for this purpose.