There is nothing like the feeling of when you walk to the farmers market and you see the tables loaded down with pit fruit! Sweet, ripe, juicy peaches and nectarines and plums, OH MY! The varieties these days are endless on the amazing shapes, colors and flavors there have. And I find no problems in being tasked on trying to eat them all, standing in-between vendor stalls, without a napkin so the juices just drip down my face and onto my belly and shoes. I should be embarrassed about this animalistic way of eating a fruit, but I am so not.
This is what summer life is all about.
This is what this puree is all about.
Summer whipped up into a roasted goodness that no baby will ever be able to turn down. Smooth, sweet, tangy with a savory undertone of thyme.
Other yummy ways to devour this puree:
- Take a cracker, smoother with cream cheese and add a dollop of this puree on top for both a toddler and adult pleasing appetizer.
- Add a couple spoonfuls of white fish and kale puree for a well balanced baby puree meal.
- Spoon into some full fat greek yogurt and sprinkle homemade granola on top.
- If you are smart and have a ice cream maker, simply swirl this puree into a batch of vanilla bean ice cream, freeze and top with a sea salt carmel. I dear you.
Pit Fruit Perfection – Peach + Nectarine + Plum + Apricot + Thyme
2 organic peaches
2 organic nectarines
2-3 organic plums
2-3 organic apricots
1/4 tsp fresh thyme
Heat oven to 350F. Cut all fruit off of pit and place face down in baking dish. Fruit can slightly overlap each other. No worries if your fruit is being stubborn and won’t come off the pit. Just cut around it. Pour cold water a 1/2″ deep into baking dish. Bake for 30-40 or until a fork can easily be inserted into all fruit. Let cool for 15 minutes or until you can handle the fruit. Peel off all the skin. This is a pretty messy task, but don’t be afraid dive right in there. Place all chunks of fruit into blender or food processor, add thyme and puree until you have a smooth consistency.
Makes 20 ounces. Will last 4 days in fridge and 3 months in freezer.