Helen’s poached pears with Greek yoghurt
Simple, affordable recipes for complementary feeding
Not Too Tricky
makes 400g
Ingredients
2 large pears
optional: 1 strip of orange peel
200g Greek yoghurt
Method
- Peel the pears, then cut into quarters, removing the stalks and core. Place the pears and orange peel (if using) into a pan of simmering water and poach for 15 minutes, or until tender. Transfer the pears to serving bowls using a slotted spoon, then dollop with yoghurt. Allow to cool, then slice, chop or mash to the desired consistency. For more information on stages of complementary feeding, click here
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