Pear and banana purée

Ingredients

• Pear (Williams or Abate variety)1 whole (approx. 160g gross weight)
• Ripe banana1/2 (approx. 60g net weight)

Allergens

None of the 14 main allergens in the ingredients.

Method

1. Thoroughly wash the pear under running water, peel it, and remove the stem, core, and all internal seeds.
2. Cut the pear flesh into even cubes of about 1.5 cm to ensure uniform cooking.
3. Prepare for steaming: place the pear cubes in the steamer basket and cook for about 6-8 minutes, until very tender when pressed with a fork.
4. In the meantime, peel the banana, take the specified half, and cut it into thin slices.
5. Remove the pear from the steamer and let it cool for 2 minutes to release excess heat.
6. Transfer the cooked pear cubes and raw banana slices into a tall, narrow container suitable for an immersion blender.
7. Blend the mixture at high speed until a perfectly smooth, velvety puree without lumps or fibers is achieved.
8. Check the consistency: if it is too thick for the baby's weaning stage, add a teaspoon of the pear cooking water.
9. Check the temperature of the puree on the back of your hand before serving.
10. Serve immediately to prevent enzymatic oxidation which would darken the fruit.