Apples

Photo: Oxmoor House

Choose Gala, Golden Delicious, Rome, or Pink Lady apples for this puree. They are sweeter and less acidic than other apples such as Granny Smiths.

 

This recipe goes with Chicken and Rice with Apples, Cinnamon-Apple Yogurt

Yield: 2 cups or 8 (1/4-cup) servings (serving size: 1/4 cup)
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 4 apples (about 2 pounds), peeled, cored, and quartered

Preparation

  1. 1. Place apples in a vegetable steamer. Steam, covered, 12 minutes or until very tender.
  2. 2. Place apples in a food processor; process until smooth.
  3. Kitchen Tip The riper the fruit, the less steaming time it takes to soften the flesh, so use the lower end of the cook time range.
  4. Easy Freezing This recipe is based on 1/4-cup serving sizes. If you freeze batches in ice-cube trays, one cube usually holds 2 tablespoons. We recommend defrosting just one cube when baby is new to solid food. Later on when baby has started eating more, defrost two to four cubes (2 to 4 ounces or 1/4 to 1/2 cup).
Note:

Freezes well

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