Helen’s pear & prune compote with yoghurt
Simple, affordable recipes for complementary feeding
Not Too Tricky
makes 350g
Ingredients
1 ripe pear
60g tinned prunes in juice
½ a lemon
optional: ground ginger or cinnamon
200g natural yoghurt
Method
- Peel, core and finely chop the pear. Drain, destone and finely chop the prunes. Place the fruit in a small pan with a squeeze of lemon juice, a splash of water and a pinch of ginger or cinnamon (if using). Mix together, then place over a medium heat for 10 minutes, or until softened. Leave to cool. Spoon the yoghurt into serving bowls, divide up the compote and sprinkle with an extra pinch of ground ginger or cinnamon, if you like.
- Finger food:
- Tinned peach slices (use the ones in juice, drained).
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