This lick-your-spoon delicious Peaches + Cloves Baby Food Puree will feature the favors of the summer that your baby will love!

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Friends, there is a frenzy going around out there, a full on obsession boarding on manic chaos. And there is a clear line of people that are in the frenzy and a people who are not. We are talking about peach season.

It is getting out of control and I just want to make sure you are safe. You haven’t crossed the point of no return. You haven’t gone off the deep end. You are not elbowing the old lady at the grocery store to get first bids on the newest delivery and I want to make sure that you are not and will not order $5 per peach boxes online from Goldbud. That is of course, unless you order me a box.

Growing up, I never remember peaches being that big of deal. I don’t even remember if I even liked peaches, they were just not in my world view. Strawberries, watermelon, apples. YES! But peaches, hmmm, I just don’t remember.
We would have them for my brothers birthday in mid-August in a pie or crisp or a cobbler with the bisquick dough balls on top with a little whipped cream. Yum! but nothing out of this world. Nothing to invoke mass hysteria. Somewhere along the summers, peaches grew to be there own big thing, with their own language; Frog Hollow, Honey Crisp, Dickey, Palisade or Manas. East coast vs. West coast and don’t even get involved in the debate between South Carolina and Georgia. It’s not worth getting a black eye over. Promise.

The season is almost over which means we will need to scrap together what is left and make some peach magic at home. No big fuss. We will do it together. Everything will be ok.

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Peaches + Cloves Baby Food Puree

6 peaches, cut in half and pit removed
1/4 teaspoon cloves

Instructions
1. Preheat over to 350 degree F.
2. In a large baking dish, place the peaches cut side down. You might have to overlap them a little to get them all to fit, don’t worry this will just increase their love for each other. Add about 1/2 inch of water to the dish and bake for 30-40 minutes or until tender. Baking time will be depending on how ripe your peaches are. The riper they are the faster they will cook. They will be done with you can poke a fork into the fruit. Reserve the cooking water. Let cool slightly.
3. Peel the skins right off of the peaches, if they are not coming off try cutting them with a small knife or putting them back in the oven for 10 more minutes.
4. Place peaches and the cloves in a blender or food processor and blend until desired consistency, adding water in 1/4 cup increments if needed.

Additional Spices
You can also use 1/2 tsp ginger powder, 3 basil leaves, 1/2 tsp chopped mint leaves, 1/2 tsp cinnamon or even 1/4 tsp nutmeg to this recipe instead of the cloves.

Age: 4 months and up
Yield: roughly 20 ounces
Prep Time: 5 minutes
Cook Time: 30-40 minutes
Storage: store in an air-tight container in fridge for 4 days or in freezer for 3 months. These are one of our favorite freezer storage trays.

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New to making purees? Then check of my guide on which kitchen tools you actually are going to need. Hint, it’s not many!