Apple Puree or Applesauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 apples, e.g., Golden Delicious
- 100 ml water
- 1 teaspoon oil, e.g., rapeseed oil
Print Recipe
Pin Recipe Instructions
- Peel the apples, cut them into small pieces and separate them from the core. Then put the apple pieces in a saucepan with the water, bring to the boil briefly and simmer for five minutes. Puree everything and distribute in freezer tins. The oil always comes first to the warmed-up pulp.
- Makes about four servings. That depends of course on the child.
- Note: The porridge is suitable for both the complementary food start and the fruit porridge start. I personally recommend starting with a vegetable such as pumpkin or parsnip and using the porridge as a fruit porridge.
- Well-tolerated apple varieties are, for example, Golden Delicious, Cox Orange, Pink Lady, Braeburn, Jonagold or Elster.
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