Most people would call this a coulis.
Unlike jam, the fruit isn't cooked for a coulis, the taste is fresh and intense.
The great advantage of a purée is that you can keep it frozen in small batches, sweetened as much or as little as you like, and then use it for fruit fools, mousses, ice creams and sorbets.
Most fruit can be puréed.
Just put in a blender, with or without sugar, and then store in the freezer in little yoghurt pots or plastic containers for six months or more.
It's that simple - there's no need for a recipe.
