Peachy Plum Sauce for Baby
Fill a large pot of water and place it on the stover over high heat until it reaches a boil.
Put the whole peaches and plums in the boiling water, make sure they are entirely submerged. Blanch them for 40 seconds. If fruit slightly under ripe, allow them to remain in the hot water a little longer, around 1 minute, to loosen the skin, it will also improve their flavor.
Remove the fruit form the water and place in an ice bath.
*Fill a large bowl with ice and cover with water. When the hot fruit is placed int he cold bath it stops the cooking process.
Peel the skin off of the fruit. It should peel off fairly easily if you boiled it long enough. If it is difficult to peel, use a knife to cut it off, or just leave some of the skin on.
Remove the pits form the fruit and put the fruit in a blender or food processor. Blend for about 1 minute, until it's reached 'applesauce' consistency. Portion into ice cube trays, cover with plastic wrap,and freeze. Once it's frozen, pop out frozen fruit and seal in a ziplock baggy for future use. The fruit doesn't need to be warmed prior to serving, unless baby likes warm fruit.
peachy plums and carrots
Peachy plums and oatmeal
Peachy plums and sweet potatoes
Pairs Well With
All fruits and vegetables that are about to hit their peak, but I don't foresee them being eaten before they go bad, they now turn into baby food. Saavy, resourceful, whatever you want to call it, I refuse to waste food, so I don't.
That's how this peachy plum sauce came to be. We were leaving on a quick little weekend get away in an hour. I scoured through our fridge to see what would go bad or what we could bring with us. Somehow we had like 40 bazillion peaches. No way was I going to eat that many in 3 days, and they were all ripe and ready. So, I quickly made this peachy plum sauce.
It really is a quick and easy baby food. It can be combined with ANYTHING. Oatmeal for breakfast, sweet potatoes for lunch and carrots for dinner. It is on the watery side, so combining it with a thicker food helps it to be more of a 'spoonable' consistency.