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Prune Baby Puree

Pitted prunes simmered until plump and blended into a thick, dark, naturally sweet puree for babies.

By Wanda Oyola 20 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A small glass jar of smooth, dark prune puree with a silicone baby spoon and whole dark plums beside it.

Prunes are dried plums, and simmered in water they turn into a dark, thick, naturally sweet puree. Because the flavor is concentrated, a little goes a long way: many parents serve a small spoonful on its own or stirred into other foods. There is no sugar, salt or honey in it, just prunes and water.

The Thermomix® TM7™ plumps the prunes in their cooking water, then blends everything together until smooth, so none of the liquid is wasted. Pitted prunes from any supermarket work well; just check them for stray pits first. One small bag gives you about twenty portions for the freezer.

Made in the Thermomix® TM7™

Prune Baby Puree

Makes: About 600 g (2 1/2 cups), 20 small portions

  • Prep5 min
  • Cook15 min
  • Total20 min
  • Serves20

Ingredients

Instructions

  1. Check each prune for pits or pieces of pit, then place the prunes and the water in the mixing bowl.
  2. Cook 10 min/100°C (212°F)/speed 1, until the prunes are plump and very soft.
  3. With the measuring cup in place, blend 1 min/speed 5-10, increasing speed gradually.
  4. Scrape down the sides of the mixing bowl with the spatula and blend 30 sec/speed 10, until very smooth. Add a little water if it is thicker than you want.
  5. Let the puree cool until lukewarm, check the temperature on the inside of your wrist and serve a small portion in a bowl.

Tips

  • Ask your pediatrician before starting solids, before adding prunes and about the right texture for your baby's age. First purees are usually very smooth and thin; add water to loosen this one as needed.
  • Prune puree is thick and sweet, so once your baby has tried each food on its own, try a small spoonful stirred into oatmeal baby cereal, applesauce or pear puree.
  • Keep the puree covered in the fridge up to 4 days, or freeze it in an ice cube tray, then move the cubes to a freezer bag and use them within 2 months. Thaw in the fridge overnight.
  • In summer, ripe fresh plums work too: peel and pit 600 g, add 30 g (2 tbsp) water, cook 8 min/100°C (212°F)/speed 1 and blend the same way.

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