Apple Pear Puree

Both fruits cook down in their own juice with barely any water, giving a fragrant, pale puree loose enough to spoon straight from the bowl.

Ingredients

• ½ apple
• ½ pear

Instructions

1. 1Peel and core ½ apple and ½ pear and chop them into small chunks.
2. 2Put them in a small pan with 2 tbsp water, cover, and cook over low heat for 8–10 minutes, shaking the pan occasionally.
3. 3The fruit is ready when it has slumped and a piece falls apart under the back of a spoon.
4. 4Blend or sieve to a completely smooth puree, using the syrupy liquid left in the pan to thin it — no sweetening of any kind is needed.
5. 5Cool fully before serving; fruit holds its heat for longer than it looks.

Tip. Freeze any spare puree in an ice-cube tray and thaw a single cube at a time for a quick snack.