I had a cup or two of leftover raspberry puree from a recent brewing project, and was trying to find something fun and creative to do with it. And then I thought…marinade!
The result was pretty darned incredible. Raspberry puree, grilled jalapano pepper, oil, garlic, salt, and paprika, all combined into a delightful marinade with just a touch of heat.
Full details on the recipe, etc., are here (A good use for extra fruit puree | Andy's Brewing Blog), if you want to try it yourself. I bet this or something similar would work well with most any fruit puree.