Homemade apricot baby puree

For a smooth apricot puree, choose fully ripe sweet apricots and one smaller apple. Ripe fruit is sweeter and needs no sugar. Wash everything well under cold running water. Halve the apricots and remove the stones, then cut them into smaller pieces. Peel the apple, core it and chop finely so it cooks through evenly.

Put the chopped fruit into a small pot and add a little water. Bring it to a gentle simmer. Cook covered for 8 to 10 minutes, until the pieces are completely soft. Blend the soft fruit with its juice until smooth. For the youngest babies, push the mixture through a fine sieve so no skins remain.

Let the puree cool to a lukewarm temperature the baby can handle. Always taste it yourself first. Only then serve it with a small spoon, in the amount your child is used to.

Pour any leftover into a clean jar with a lid and keep it in the fridge for no more than 2 days. It also freezes well. Divide the puree into a silicone mold and place it in the freezer for later. Before each serving, stir the contents again and taste.