Fruit reductions are perfect for adding the flavor of the fruit without all the extra water. I use reductions when I make fruit frostings. Pureed fruit that isn’t reduced has too much water to get any kind of flavor in recipes like frosting. They are also wonderful for sauces and glazes on desserts, pancakes, or waffles. How are you planning on using your reduction?
Wash, remove from stems and remove any seeds or pits. Use a food processor, blender, or emersion blender to puree. I push berries like raspberries through a sieve after pureeing to remove all the seeds, but most fruits do not need this step.
Bring to a low boil in a saucepan over medium heat, stirring frequently.
Reduce heat to low and simmer, stirring occasionally to prevent puree from sticking to bottom and sides of pan. Continue to simmer until puree has reduced in half. A good way to tell is to scrape a spatula across the bottom of your pan, the reduction shouldn’t immediately fill the space. You want a thick reduction, but not as thick as paste.
Cool and use as directed in your recipe. I like to portion 3 tablespoons into small snack bags and freeze so I can use it in our frosting recipe.