Apple puree
Baked apple, mashed into a puree. Suitable from 6 months.
- Time
- 15 min
- Serving
- 52 kcal
- Ingredients
- ≈ $0.35
- Protein
- 0 g
Ingredients
- 1 Apples≈ $3.50 per kg 100 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the apples1, peel them, remove the cores, and cut into 1.5 cm dice; set up a pot about 16 cm in diameter and warm it over medium heat.
Add 30 ml of water to the pot and simmer the apples1 over medium heat for about 10 minutes, until soft when pierced with a fork.
Remove the pot from the heat and blend until smooth.
Let the puree cool to a warm temperature before serving.
Serve warm or at room temperature; refrigerate and use within a reasonable time.
Tips
- Why it works
- Peel and dice the apples evenly so they soften at the same rate and don’t burn on the outside before cooking through.
- Substitutions
- Use 100g pears instead of apples for a slightly less sweet taste; swap water for 30ml apple juice to add mild flavor.
- Common mistakes
- Overcooking turns the puree grayish and mushy. Test with a fork every 8 minutes to avoid this.
- Storing and reheating
- Stores 3 days in the fridge; reheat in a small pot over low heat, stirring until warm. Freezes well for 3 months.
- Serve with
- Pair with a slice of whole-grain toast for a quick snack or spread on oatmeal for breakfast.
In short
- A child's portion for ages 1–3; suitable from 6 months. For younger kids, halve it and purée.
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