6–8 months
Peach purée
SnackPrep 8 minCook 10 minPortions: 3
Ingredients
- 2 ripe peaches
- 2 tablespoons of water
Method
- Peel the peaches, remove the stones and cut them into small pieces.
- Simmer with the water until they crush easily with a fork. Add no sugar.
- Blend, or press through a fine sieve.
- Serve once cooled.
Texture
Smooth, with no pieces of skin and no fibrous strands left.
Serving
Serve warm or at room temperature. If it is runny, thicken it a little more over a low heat.
Preparing for choking safety
The stone and skin must be removed, and a firm peach is never given raw.
Key nutrients
Fibre
Storage
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.
Safety
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.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.