Raspberry-Pear Puree

Raspberry-Pear Puree
Yield: about 1 cup Prep 5 mins Cool 30 mins Cook 6 mins

Ingredients

  • 2 medium ripe pears, peeled, cored, and chopped
  • 1/4 cup frozen or fresh raspberries
  • 3 tablespoons water

Make It

1. Place the pear, raspberries, and water in a medium saucepan. Bring to boiling; reduce heat. Cover and cook for 6 minutes or until very tender. Cool mixture.

2. Puree mixture through a food mill, baby food grinder, blender or food processor. Press mixture through a fine mesh sieve to remove seeds. Use within 1 day, or freeze up to 1 month.

To Freeze:

3. Spoon finished food into ice cube trays. Cover with waxed paper and freeze until firm. When ice cubes are frozen, remove cubes from tray and store in a resealable plastic freezer bag or freezer container. Label package with contents and date. Use within 1 month. Before serving, let thaw in the refrigerator overnight.

Nutrition Facts

Amount Per Serving: cal. (kcal): 13, carb. (g): 3, fiber (g): 1, vit. C (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.

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