Since pears went over so well, and T seemed to like the Motts natural Peach medly apple sauce that she got at Grandma's last week, I decided to attempt to cook peaches and pears in the crock pot. Since we are super busy, yet it's important to us to make her food, I'm trying to find ways to be more efficient. I've got a great tip that I learned while making carrots and will share soon (bet you can't wait to read about that one!).
Now, one of the challenges with making T's food is that I haven't actually ever eaten or prepared a lot of the things we're having her try. Peaches fall under that category. I knew they had a pit in them, and that stone fruits are in season. But I don't have a clue on how to pick out the ripe ones, how to cut them, or how to efficiently skin them. These are the things I stumbled through while preparing, but if you know of better ways, I encourage you to follow your own instincts!
I started with 6 pears and 6 peaches. Pears are ripe when the place where the neck connects with the bulb is soft. Peaches....well....I just squished a bunch until I found soft ones. The peaches I selected were pretty soft, but that's fine for baby food. When cutting up pears, I create 4 sections, then cut out the core, then use my knife to peel back the skin. Peaches were pretty easy, especially the soft ones. I cut it in 4 (around the pit) then used the knife to start peeling back the skin. In about half the cases I was able to just use my fingers to peel the skin off. Otherwise I kind of hacked away with the knife to get the rest of the skin off.
I tossed everything into my crock pot on high for about 3 hours, then set it in the fridge to cool overnight. The next day after work I pureed it all in my handy-dandy Baby Bullet and froze it into cubes. I didn't need to add any additional liquid other than what was in the crock-pot. The consistency was pretty thin.
Notes: The mixture is pretty runny, so I add about 1T of baby oatmeal before heating. You may need to add more to thicken it up.
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