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Pear-and-Plum Puree
- 3 Bartlett pears
- 1 cup dried plums (prunes)
- 8 ounces water
- Peel the pears, cut them into quarters, and remove the seeds.
- Combine the pears, dried plums, and water in a pot with a lid.
- Turn the heat to high and allow the fruit to steam for 5 minutes.
- Puree the fruit in a blender until it's completely smooth.
- Pour the puree into an ice-cube tray and freeze it for 24 hours.
Note: This creates a rich brown puree. It almost looks like chocolate. It is sticky and sweet. The kids love it.
Mango-Banana Puree
- 1 ounce water
- 1 mango
- 1 ripe banana
- 4 ounces apple juice
- Peel and slice the mango.
- Put the water and mango in a pot with a lid.
- Turn the heat to high and allow the mango to steam for three minutes.
- Puree the steamed mango in a blender with the banana and apple juice until the mixture is completely smooth.
- Pour the puree into an ice-cube tray and freeze it for 24 hours.
Very-Blueberry-Apple Puree
- 4 Macintosh apples
- 12 ounces frozen blueberries or fresh, in-season blueberries
- 8 ounces water
- Peel the apples, cut them into quarters, and remove the seeds.
- Combine the apples with the blueberries in a pot with a lid.
- Turn the heat to high and allow the fruit to steam for 5 minutes.
- Puree the fruit in a blender, adding the water gradually until the mixture is completely smooth.
- Pour the puree into an ice-cube tray and freeze it for 24 hours.
Note: Don't eat on a white carpet! This stuff is deep purple.
