how2heroes » Baby Food: Apple & Pear Puree

Print Recipe

Makes Approx. 1½ cups

Age: 6 months plus

Ingredients

2 apples (Red Delicious or Gala; try to find the sweeter varieties)
2 pears
1 stick cinnamon
filtered water

Optional

Add cooked rice cereal for a heartier meal

How-to

Peel & core both apples & pears
Place apples & cinnamon stick in stainless steel pot and pour enough filtered water in pot to just cover
Bring to a simmer and cook until fork tender (NOT mushy)
Add pears and mix with wooden spoon
Cook 2 minutes
Strain & reserve liquid if needed to thin out puree
Remove cinnamon stick
Puree in blender & cool

Suggestions

Place cooled baby food in air tight containers for 3 days maximum
If freezing a neat trick is to freeze in ice cube trays wrapped in plastic and pop a cube out when ready to use
It is suggested that babies are introduced to one ingredient at a time before combining

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Rachel Klein

Growing up in New York City, Chef Rachel Klein developed a love of food at an early age thanks to her cosmopolitan surroundings and extensive family travel throughout Europe and the United States. This early exposure was reinforced by her Eastern European roots, explaining her natural gravitation towards the kitchen. Today, these influences converge in Klein’s philosophy as a chef. Klein respects the classics, which she often deconstructs before adding her own unexpected twist to create something new with hints of the familiar. After graduating from The Art Institute of New York City, Klein found an outlet for her creative energy in the kitchens of celebrated chefs Peter Hoffman at The Savoy and Anita Lo at Anissa before moving to Providence, Rhode Island. Klein’s first opportunity to showcase her own unique take on global cuisine came as Executive Chef at X.O. Café. Her talent was immediately recognized on a national level and she was nominated as one of the top chefs in the United States by Southwest Airlines’ Spirit Magazine. Following her success at X.O. Café, she took the position of Executive Chef of Lot 401 in Providence. Again, Klein’s talents attracted national attention; Lot 401 was named one of America’s best new restaurants in 2004 by Esquire. After leaving Providence, Klein continued to make headlines as Executive Chef at OM Restaurant in Cambridge, Massachusetts. Her inventive cuisine garnered her both local and national attention. In 2006, she was recognized by both The Boston Globe and Boston magazine as Boston’s Best New Chef. Also that year, OM secured a coveted position on the Conde Nast Traveler Hot List, and earned recognition as one of Esquire’s Best New Restaurants in America. Klein continues to personalize and perfect her unique approach to global cooking at Aura restaurant at the Seaport Hotel, where her playful approach to cooking continues to make a mark on the culinary world. Her ability to blend the hotel’s maritime ties to the Spice Trade and her passion for global flavors has resulted in a menu infused with the rich flavors and textures for which she has come to be known.