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Fruit purée
Boiled pear purée
1 sweet pear, approx. 120 g
1 dl boiling water
1. Peel the pear, remove the core and dice the pear.
2. Place the diced pear in a saucepan and cover it with the boiling water.
3. Cover with a lid and cook at a low heat for 5-10 minutes until soft. Beware
that the pear does not burn.
4. The pear purée is ready when the fruit can be mashed with a fork.
5. A thin purée is obtained by scraping the pear purée through a sieve with a
spoon or by blending it.
Tip: For apple or peach purée, follow the same recipe and quantities. Sweet
apples or juicy peaches are the best to use.
Fresh fruit purée on the go
A tablespoon of fruit purée, such as pear purée, can be made quickly by peeling
a fresh pear and gently scraping the flesh with the edge of a spoon. The resulting
purée can then be stirred directly into the finished porridge. Ripe apples,
bananas and avocados are also suitable.
The easiest way to mash fresh berries is to do so with a fork. You can also do so
by scraping them through a small sieve with a spoon.
Boiled strawberry purée
100 g frozen strawberries
Approx. ½ dl cold water
Approx. 1 tsp. sugar
1. Bring the water and strawberries to the boil.
2. Cover with a lid and simmer for 5-10 minutes until the strawberries are
soft.
3. Scrape the berries through a sieve or use a hand blender.
4. Add the sugar and stir. Remember to taste the purée before serving.
Tip: Cooked berry purée can be made from fresh or frozen berries such as
raspberries, blueberries and forest berries. Cooked purée can be kept in the
fridge for a few days. The vitamins in cooked fruit purée are best preserved by
freezing it in small portions, e.g. in an ice-cube tray. Fresh fruit purée must be
eaten immediately.