Bubs loved pears, they are sweet and smelt good. Do try to use ripe pears (waiting till they are ripe, rather than buying over-ripe pears from the mart) but if you have some semi-ripe pears, this could do too.
Just steam the pears for about 10 minutes and you should be able to blend them all nice and soft.
Pears are also high in potassium and Vitamin C, amidst other nutrients. The particular pears I used are Anjou pears, named after the Anjou region in France but later grown around the world. They contain carotenoids, flavonols and anthocyanins that gives it the red tinge – phytochemicals acting as antioxidants, fighting free radicals and possessing anti-inflammatory and anti-viral benefits.
- 2 medium sized Pears, ripe
- drinking water
- You may use ripe pears as these have the natural sweetness but if you happen to use pears that are semi-ripe. Steam the pears for about 10 minutes or till soft.
- Peel the pears and place in blender. (Note: If you would like to include the skins in the blend, make sure you wash them with the fruits and vege wash thoroughly, and pick out any hard nodes).
- Blend until creamy, adding water when necessary to achieve the right consistency.
- Portion the puree (about 1-2 tablespoons each) into a clean ice cube tray and freeze till frozen.
- Transfer the frozen cubes into a resealable bag and store in a labeled section in the freezer to prevent from mixing with other foods.
- To serve, remove one cube from the bag, melt and mix with formula milk or water as desired.