Infant nutrition specialist Alice Fotheringham shares one of her favourite seasonal recipes, apple, apricot & cinnamon purée
The sweet and juicy apples in this recipe are balanced perfectly by the tangy richness of fresh apricots. A pinch of cinnamon lifts this classic purée, which can be enjoyed on its own or swirled into Greek yoghurt or porridge.
SUITABLE FROM: six months
PREPARATION: 8 minutes
COOKING: 10 minutes
MAKES: 4 portions
Suitable for freezing
200g (around two) organic apples, peeled and cored
30g (about 2 small or 1 large) fresh ripe apricots, peeled and cored. If not in season, soak unsulphered, dried apricots in a little boiling water for 15 minutes
Half tsp cinnamon
- Place the chopped apples in a pan, add a little water and simmer for five minutes until soft.
- While the apple is cooking, skin the apricots by scoring crosses into the tops and bottoms of the apricots and placing in a pan of water that has just been boiled.
- Leave for 30 seconds, then remove and place into a bowl of ice-cold water and leave for a minute.
- Take out the apricots and you should be able to easily remove the skin. Then you can cut the apricots in half and remove the stone.
- Add the cinnamon to the apples and apricots, mix together and purée.
Alice Fotheringham is infant nutrition specialist at Piccolo. Piccolo is an organic baby food brand with roots in the Mediterranean approach to feeding children. The brand supports the NCT and gives 10% of its profits to food education.