When you go to farmers markets, you think about getting the freshest produce possible. I could eat peaches and apricots until I’m blue in the face, and truly mourn when the last crop of O’Henry’s finishes for the season. What better way to satisfy a craving then by eating dried peaches and apricots.
I buy the most delectable Golden Flame Raisins from the owners of Peacock Family Farms. They’re so plump, juicy and have a gorgeous flame color. Make sure to buy unsulfured dried fruit which is darker in color. The bright orange fruit you buy at the grocery is treated with sulpher dioxite which can cause allergic reactions.
This is one of the bases that I always keep in the refrigerator. It lasts for weeks and you can add it to all kinds of purees, yogurt and cottage cheese.
Dried fruit is naturally sweet and a fantastic sources of potassium and iron, which helps the blood carry oxygen to all parts of the body. Without sufficient iron, your child will feel tired and be more susceptible to infection.
Apricot, Peach and Golden Raisin Puree
- 1/2 cup raisins
- 1 cup dried peaches, unsulphered
- 1 cup dried apricots , unsulphered
- hot water
- Put all fruit in a bowl and cover with hot water.
- Let sit for 15 minutes.
- Puree in a food processor. Add hot water from bowl a tablespoon at a time or until puree is smooth.
- To Freeze: Place in Baby Cubes and freeze for up to 3 months.