Freezing leftover purées allows you to make combinations that take advantage of different growing seasons.

Combine all ingredients.

Puréeing 101

When these recipes call for a purée, it means a solid food that has been turned into a smooth, almost liquid, consistency. Most soft fruits, plums, apricots, peaches, berries, and so on, can be washed, peeled (if they have a tougher skin, like peaches), and put in the food processor or blender. The juice in the fruit is probably adequate to achieve the right consistency without added water. Most vegetables will benefit from initial steaming before puréeing. Because vegetables are not as juicy as fruits, they might need some additional water or broth to achieve the right liquid texture.