White Peach Puree

• 8 cups/2 liters/roughly 2 1/2 pounds ripe white peaches (buy them hard and leave them out at room temp for a couple of days until they reach proper ripeness.)
• 4 ounces fresh lemon juice
• 3 ounces rich simple syrup (2 cups sugar to 1 cup hot water, stir to dissolve).

1. Wash and quarter peaches, keeping the skin on.
2. In a blender, puree all ingredients together for a couple of minutes, until consistent and without lumps.
3. Strain through a fine sieve or chinois, working the puree through with a large spoon by scraping the inside of the sieve back and forth to allow the sediment to open up.
4. It can be frozen at this point or covered and refrigerated for up to a week.
5. You may use the puree as is for Bellinis or turn it into a sorbet by using roughly a liter of it in an ice cream maker.

white peaches, lemon juice, simple syrup

Taken from cooking.nytimes.com/recipes/1015310 (may not work)