About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Fauna says

    5 stars
    I used your recipe to help
    Me figure out how to make purée for fruit leather. I really just took the salt suggestion. And didn’t use the juice. It’s beautiful and delicious as a roll-up!

  2. Tracy says

    5 stars
    I did not have everything on hand, so I used what I had. A bag of cranberries, three apples, five peaches and a container of strawberries. Oh and pineapple juice. I used more sugar than the recipe states, because I like things sweet. I used an immersion blender and then put it through a sieve and got it to a lucious velvety texture. Its delicious! I am eating it by itself or with greek yogurt. So much better than the slimy fruit that comes with yogurt. Thanks for this gem!

  3. Marina R. says

    5 stars
    Oh, excellent! I actually came to your blog for a challah recipe, but bumped into this puree, and, oddly enough, I do have all the ingredients on hand! I recently learnt how to make apple sauce, and this would be an even more interesting and delicious variation. Thanks a lot! Off to the kitchen right now!

  4. Ann says

    4 stars
    Tori – what a GREAT idea! I love the salty/sweet flavor combination of this and the latkes – and it’s so beautifully colorful!

    Very nicely done (as usual)

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