Apricot Puree
April 1, 2008
I've been making this puree for Kenya since he started eating yogurt. I add a tablespoon to his yogurt for breakfast everyday. All the "baby" yogurt on the market, even the organic brands, are filled with sugar. By purchasing a huge container of Organic Whole Milk Yogurt and making this delicious puree, I'm saving money and giving him a snack with a sweet all natural flavor.
Make sure that you buy apricots without sulfur dioxide which can cause allergic reactions. The apricots won't have that gorgeous bright orange color that most grocery stores carry, but they're better for baby and just as delicious.
This puree can also be added to savory dishes such as Chicken Tagine with Apricots.
We used these to make this recipe:
Apricot Puree (2 Cups)
- Prep Time:1 minutes, (PT1M)
- Cook Time: 15 minutes, (PT15M)
- Total Time: 20 minutes, (PT20M)
Ingredients
- 1 pound bag unsulphered dried apricots
- 2 cups boiling water
Preparation
- 1. Put apricots in a glass bowl and cover with boiling water.
- 2. Let stand for 15 minutes or until soft.
- 3. Puree in a food processor adding water from glass bowl until smooth.
- 4. Store in a glass container in the refrigerator for up to a month.
- To Freeze: Place in Baby Cubes and freeze for up to 3 months.
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Rebeca @ The Average Parent
February 22, 2011 at 9:58 pm
catherine
February 24, 2011 at 2:43 pm
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