APRICOTS!

Apricot Puree

using Fresh apricots (fresh apricots for baby food is best.)


BAKING - Halve the fruit and remove pit, place "open" side down in a pan filled with 1 inch of water, bake at 400F until soft and tender or puckering of the skin appears.

STEAMING - Halve the fruit, remove pit and steam in an open pan of water until soft and tender - remove skins

BLANCHING - Drop whole, cleansed fruits into a pan of boiling water for 5-10 minutes, until fruits are soft. Place fruits into a bowl of cold water and slip off the skins then cut and pit the fruit

To puree, Place into your choice of appliance for pureeing and begin pureeing.

Add the reserved liquid as necessary to achieve a smooth, thin puree or

Add cereal (if desired) to thicken up


NOTE: puree will not freeze solid, but into slightly soft/slightly frozen cubes.