Ingredients
Peach and raspberry purée
Method
Peach and raspberry purée
1.Preheat oven to 180°C.
2.Place peaches, cut-side down, in an ovenproof dish; add water. Roast for 15 minutes or until peaches are tender; cool. Discard skin.
3.Blend or process peaches raspberries until smooth. Push mixture through a sieve into a small bowl.
Suitable from 6 months Use ripe peaches for this puree, as under-ripe fruit will give a sour taste. Store, covered, in the fridge for up to 1 day. Puree is suitable to freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month.
Note
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