COOKING FOR BABY PEARS
Pears cook up quickly, pair well with other fruits, and yield a lot of juice, just like apples. Use any variety of ripe pear for this recipe. MAKES ABOUT 4 CUPS INGREDIENTS 6 medium pears, peeled, cored, and quartered 1 cup filtered water or juice INSTRUCTIONS Combine the pears and water in the […]
COOKING FOR BABY PEACHES
There is something so right about a fragrant, juicy peach, and your baby should begin to appreciate them from the moment he or she can eat solid foods. Peaches are high in vitamins and minerals and just plain delicious. I prefer making baby food with peaches with orange flesh, but you can certainly use white […]
COOKING FOR BABY NECTARINES
Nectarines are luscious when fully ripened. I recommend that you try to find nectarines, with either white or orange flesh, at your local farmers’ market and serve them to your baby. MAKES ABOUT 4 CUPS INGREDIENTS 6 medium nectarines, halved and pitted 1 cup filtered water or juice INSTRUCTIONS Combine the nectarines and […]
COOKING FOR BABY CHERRIES
Cherries need to be combined with another fruit to give you a decent puree. I recommend apples, pears, or any of the stone fruits, such as peaches or nectarines. MAKES ABOUT 4 CUPS INGREDIENTS 2 cups pitted cherries 3 medium apples or pears, peeled, cored, and quartered; or 3 peaches or nectarines, halved and […]
COOKING FOR BABY BLUEBERRIES
Blueberries should be introduced to babies only after apples and pears. They need to be cooked with another fruit in order to produce a puree. Blueberries have a tough skin and must be strained through a food mill or sieve. MAKES ABOUT 4 CUPS INGREDIENTS 3 cups ripe blueberries, picked over for stems 3 […]
COOKING FOR BABY APRICOTS
Apricots are tart and normally are paired with a sweeter fruit in jarred baby food. But if you are lucky enough to find them at a local farm stand, they will be sweet and juicy. Peeling apricots can be a job in itself, so I recommend pitting the apricots and then cooking them and straining […]
COOKING FOR BABY-APPLES
Begin with soft apple varieties and then graduate to your favorite cooking apples. Golden Delicious apples are a great way to begin. They fall apart in the pressure cooker, and then it’s just a matter of pureeing them in the food processor or blender. Start off using filtered water and then later add apple or […]
POACHED NECTARINES WITH BLUE CHEESE AND CHAMBORD SYRUP
During the summer, nectarines are often overlooked in favor of peaches or apricots. But I love their sweet yet slightly tart flesh. Poaching them in a raspberry liqueur syrup gives the nectarines a lovely red tint and an intense raspberry flavor. Serve with a sprinkling of blue cheese crumbles and the syrup. It’s a delightful […]
POACHED PEACHES WITH GOAT CHEESE IN RED WINE GLAZE
Peaches poached in wine look like a red sunset, and they are a delicious treat when served with fresh goat cheese and a cinnamon-infused red wine syrup. SERVES 6 INGREDIENTS 1 cup full-bodied red wine, such as Chianti, Zinfandel, or Barolo ½ cup peach nectar 1 cup firmly packed light brown sugar 2 cinnamon […]
POACHED WHOLE PEARS IN PORT WINE SYRUP
This is one of my favorite pear recipes. The pears poach in port with brown sugar, cinnamon, and cloves, infusing the pears with a red hue and a rich flavor. Warning: The syrup is addictive! Serve the pears with a dollop of goat cheese, Roquefort, or vanilla ice cream. Or, serve them as a side […]