While this versatile puree is ideal for Fruit Fool, it is almost like a quick fruit butter. Use it on toast with butter, swirled into yogurt or oatmeal, or anywhere else you might use jam. For Applesauce, see here.

Place one of the following in a medium saucepan:

Add and bring to a simmer over medium heat, stirring to dissolve the sugar:

Simmer, stirring occasionally, until the fruit is very soft and starting to break down, about 10 minutes. Transfer to a blender and blend until completely smooth. If raspberries or blackberries were used, pass the puree through a fine-mesh sieve to remove the seeds, if desired (if a little texture doesn’t bother you, feel free to leave them in). Taste and, if needed, add a little more lemon juice. Let cool completely and store refrigerated.