Dried Fruit Puree Recipe
- 7 months +
- 7-8 (2 ounce) servings
- gluten free
Dried fruit puree is an alternative to fresh fruit, especially because it can be stored and used when needed. The process of drying fruit concentrates the sweetness so it can also be used as a spread on bread or crackers. Make sure that the fruit you buy is not dried with sulfur. Apples have a mild taste and are not as sweet as raisins, so they are a good base for mixing with other fruits.
You will need
- 1⁄3 cup unsulfured apricots, prunes, or raisins
- 1 ½ cups boiling water for soaking
- 1⁄8 teaspoon sea salt for 9 months+
- ½ to 1 cup water for cooking and blending
- Options: Dried apricots, peaches, pears
1. Put fruit and sea salt (if using) into pan, and pour boiling water to cover.
2. Soak for 15 minutes. Remove the rehydrated fruit.
3. Cut soaked fruit into ½-inch pieces. Return to pot with soaking water.
4. Bring fruit and water to a boil.
5. Add more water, if necessary—if water on the bottom of the pan dries up.
6. Lower heat, and simmer for 30 minutes, or until fruit is soft.
7. Use a heat diffuser to prevent burning.
8. Puree in a blender, food processor, food mill, hand grinder, or a grinding bowl.