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Stewed apple and pear

Stewed apple and pear
Photo: David Benbennick, CC BY-SA 3.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Apples2
  • Pears1

You need

  • Vegetable peeler
  • Sharp knife and chopping board
  • Medium saucepan with lid
  • Potato masher or fork
  • Mixer-grinder with small and large jars
  • Ice-cube trays with lids

Method

  1. Ahead (Sunday): peel and core 2 apple and 1 pear and cut into 2 cm pieces.
  2. Put in a saucepan with 120 ml (about ½ cup) water. Lid on and simmer on low for 8–10 minutes until a fork squashes them easily.
  3. Blend smooth for 6 months, or mash with soft lumps for 8 months and up. No sugar needed.
  4. Cool fully, spoon into a lidded ice-cube tray and freeze. Keeps 1 month.
  5. To serve: thaw overnight in the fridge, warm gently or serve at room temperature, and test on your wrist.

Make it easier

  • Weekend: Stew apple and pear; freeze in ice-cube trays.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: freezes well for up to 1 month. Thaw overnight in the fridge and reheat until steaming hot.