E) Fruit Purees And Sauces - Keimling Naturkost Champion 50900 Manual De Instrucciones

Champion Juicer – The Classic Juicer
®
Recipes
Some liquids that are extracted from dif-
ferent types of fruits are thicker than other
juices. They are called purees. Fruit purees are
extracted using the screen and are excellent
for many sauces and desserts. Fruit can also be
homogenised to make sauces.
Cowberry (Cranberry) Puree
Wash the cowberries well, add 1⁄2 cup of
water for each pound of cowberries, and cook
at medium heat until they are soft. Let them
cool. Using the screen, run them through the
Champion.
Apricot, Peach, Nectarines,
or Plum Puree
The fruit must be ripe. Peel peaches or wash
them well, removing the fuzz. Fruits having deli-
cate thin skin need not be peeled, but should be
washed well. Remove the pits.
Prepare the Champion to juice with the screen,
and run the fruit through without pits. Do not
mix with juices containing chlorophyll.
- E) Fruit Purees & Sauces
Fig Puree
Only use fresh ripe fi gs; tree ripened fruits are
the best.
Wash well, do not peel. Pour into the Champion
and use the screen to puree. The Champion
automatically separates the seeds and skin, cre-
ating a thick puree.
Fig puree is delicious used for jams.
If you would like fi g puree without skin but with
seeds, peel the fi gs fi rst then homogenise them
with the nylon homogenising blank.
Apple and Pear Fruit Sauce
1 Method: Remove all bad parts of the fruit,
st
but do not peel it. Cook the fruit until it is soft.
Assemble the appliance for juicing, and use the
funnel to ease adding the fruit. Run the fruit
through the machine; skin and seeds are auto-
matically removed.
2 Method: Wash pre-chilled fruit well.
nd
Remove core and seeds. Homogenise using the
nylon blank, add some lemon and sweetener,
and serve immediately.
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