Red Currant Puree Recipes

Steps:

• Place currants, sugar, and 2 tablespoons water in a medium saucepan over medium heat; stir to combine. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until soft, about 15 minutes.
• Strain mixture through a fine mesh sieve set over a medium bowl, pressing on solids with a spatula or the back of a wooden spoon to extract liquid. Discard solids and chill liquid before using. Red currant puree can be refrigerated in an airtight container for up to 7 days.

Steps:

• Melt butter in a large skillet set over medium heat, and stir in currants and sugar. Cover, and reduce heat to low. Cook, stirring occasionally, until sugar has dissolved and the currants have softened, about 5 minutes.
• Remove skillet from heat, and lightly crush fruit with the back of a wooden spoon. Don't mash to a puree; some texture should remain. Transfer mixture to a bowl, and cool completely in the refrigerator before proceeding.
• In a small bowl, whisk the cream until it holds soft peaks. Set aside 1/2 cup of fruit mixture. Gently fold the whipped cream into the remaining fruit mixture, leaving it marbled. Serve immediately in individual bowls, garnished with a spoonful of the reserved fruit mixture.