Cooked fresh or frozen apricot purée

Smooth, with no pieces of skin, and thick enough to stay on the spoon.

Serve warm or at room temperature. Dried apricot is not used; this recipe is made with fresh or frozen fruit.

Stones and skins must be removed, and apricot is never given raw or firm.

Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.

Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.