Steamed Plum Purée (Skinless, Pitted)

1. 1 Plums≈ $5.00 per kg 160 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash plums¹ and make a small cross-cut on each. Pour boiling water over them for 1 minute, then peel off the skin and remove pits.

2. Place the flesh in a small pot, add 2 tablespoons of water, and simmer covered for 5–7 minutes until very tender.

3. Blend until completely smooth; if any skin or fibers remain, strain through a fine sieve.

4. Cool until warm, then test temperature by dabbing a drop on your inner wrist.

5. Store leftovers in an airtight container in the fridge for up to 24 hours or freeze in portions.

In short

• A child's portion for ages 1–3; suitable from 7 months. For younger kids, halve it and purée.