Prune puree: recipes for preparing delicacies for feeding your baby and preparing them for the winter

How to choose dried fruits

Prunes are quite an expensive pleasure, so you especially don’t want to stumble upon a low-quality product or a product treated with chemicals.

Selection rules:

• The peel of dried fruits should be matte in color. Shiny dried fruits indicate that unscrupulous manufacturers have treated them with glycerin or fat to improve their external marketability.
• The color of the berries should be black. If you come across specimens with a brown tint, it means the manufacturer doused the plums with boiling water before drying. This fact suggests that the amount of vitamins in these dried fruits is several times less.
• When you feel the prunes, they should not stick to your hands and leave dark marks on them.
• The taste of dried fruits should be bright and rich, without a bitter note in the aftertaste.
• At home, you can check the quality of the berries by soaking them in water for half an hour. If the berries have acquired a whitish tint in places, then the product is natural, and if the color remains unchanged, the berries have been treated with chemicals.

Prune puree recipes for babies

Quick recipe without cooking

Mashed potatoes for complementary feeding are prepared in minimal quantities, since an overdose of this dessert can cause an allergic reaction or stool upset.

The puree according to this recipe is made from soft, fleshy, not overdried berries.

Eight pieces of prunes are poured into a glass of boiling water and, covered tightly with a lid, left to brew for 3 to 10 hours. During this time, the berries will soften and swell. Prunes are caught from the broth and rubbed through a sieve. The result is a natural puree.

Boiled berry puree

If the prunes are dry, then you need to boil them a little before passing them through a sieve. The amount of ingredients corresponds to the previous recipe. The berries are also soaked in boiling water and kept for up to half a day. Then the broth is drained, but not thrown away, as it is also very useful. You can drink it yourself or add it as a sweetener, for example, to porridge or compotes.

Place the softened berries in a small saucepan and pour a glass of clean water. Place the bowl on the stove and simmer over low heat for 20 to 30 minutes.

After this, if necessary, the seeds are removed from the berries and the pulp is punched with a blender. If the mixture is too thick, dilute it with the original decoction.

Prune puree for the winter

Classic version

For this recipe you will need half a kilo of prunes. The berries need to be carefully examined and the seeds removed, if necessary. Next, the dried fruits are washed under running water, rubbing each berry with your hands. Next, the prunes are soaked in warm water for a day. It is best to do this in boiling water, so the swelling process will go faster.

After 24 hours, add water to the swollen prunes so that it covers the fruit by 1.5 - 2 fingers. Cover the pan with a lid and simmer over low heat until the berries are completely boiled. This will take about 1.5 hours.

When the dried fruits are ready, transfer them to a blender and puree until smooth. The mass turns out to be quite thick and the skins of the berries are not ground evenly, so at the final stage the prune puree is ground through a fine sieve. Before packing into jars, the mixture is brought to a boil on the stove.

Valeria Busheva will tell you about all the details of this recipe in her video

Prune puree with apples

• prunes – 1 kilogram;
• ripe apples (it is better to use the Antonovka variety) – 3 kilograms;
• granulated sugar – ½ cup;
• water – 1.5 liters.

The prunes are washed and allowed to swell thoroughly in boiling water. After this, the dried fruits are boiled for an hour in a saucepan. Add apples, cut into medium-sized pieces, to the boiled berries (no need to peel them). The apples should boil with the prunes for another 20 minutes. After the Antonovka has softened, the mass is punched with a submersible blender. To get rid of pieces of apple and prune skin, the mass is passed through a metal sieve. The puree is seasoned with sugar and put back on the fire. The mass should become homogeneous, without any sugar crystals.Boiling puree is distributed into sterile jars and screwed on with lids.