Does anyone puree apricots?

SarahMay77

Or, how do you serve them?  We tried giving some to DD tonight, and she kicked with glee upon tasting them, but she struggled a bit because they were too "stringy."  Near the end of the meal, she started gagging too much and ended up throwing up more stuff than DH had ever seen come up before, lol.  The day-old catch all bib she was wearing just paid for itself.

How do you serve your apricots?  I have a bunch left and don't know if I should freeze pieces in chunks (for her mesh feeder) or try making a puree to feeze.

pinksweetpea2

I mixed them with peaches.

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Edit- did you make the puree from fresh apricots or dried? ?I have only made the dried ones and found they don't really freeze...just become a harder sticker puree. ?

I only made one batch because they were such a pain.?

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sarahtx57

I bought the fresh ones and made puree out of that. it's watery though so I mixed in some oatmel. He loves them!!!

not sure about dry ones...maybe that's why?

MrsAMB07

I steamed and pureed fresh apricots, but they were a lot of work to peel. Next time I might skip that step since it's not a tough skin.

BabyCakes3

I bought dried apricots from Whole Foods. Boiled them & then pureed them. They are SO yummy. I froze them in cubes & scraped them into a plastic container. They are still a little gooey but work fine.

Echowysp

I cut them in half (pitted), place them cut side down in a dish with an inch of water and bake at 400 until the skin is wrinkled.  I then puree them and they become silky smooth.

Coleslawcat

I also cut in half, pit, place cut side down in a baking dish with about 1/2 inch of water and bake at 400 for about 15 minutes. After they cool enough to handle the skins slide right off, no fuss peeling them. They pureed super smoothly.

SarahMay77

I'm waaaaaaaaayyy late to responding, but thanks for the ideas.  I'm going to try the cut, side down & bake in 1/2 water method. I think I read about doing that for peaches, too.

Echowysp

SarahMay77:

I'm waaaaaaaaayyy late to responding, but thanks for the ideas.  I'm going to try the cut, side down & bake in 1/2 water method. I think I read about doing that for peaches, too.

It works great for a lot of fruits/veggies.  I do all stone fruits that way, plus winter squashes.