Name: Autumnal Quince and Apple Spelt Puree
Total time: 25 min
Yield: 4

Quince and apples capture the essence of autumn beautifully, blending into a pleasantly mild puree. Spelt semolina creates a fine, creamy texture that offers gentle satisfaction on cooler days. This recipe is a lovely way to introduce seasonal flavors into the daily routine.

Ingredients

100 g quince (peeled, cored)
100 g mild apple (for example Gala or Jonagold, peeled, cored)
100 ml water
1 tbsp fine spelt semolina
1 tsp canola oil (suitable for weaning)

Preparation

Wash, peel, and core the quince and apple thoroughly.
Cut the fruit into small, fine cubes to help them cook faster.
Place the diced fruit and water into a small saucepan and bring to a gentle boil.
Let it simmer over medium heat for about 10 to 15 minutes, until the quince pieces are very soft.
Whisk in the spelt semolina and allow the mixture to simmer gently for another 2 to 3 minutes.
Remove the pan from the heat, add the canola oil, and blend everything with an immersion blender until very smooth.
Allow the puree to cool down well and always check the temperature on the back of your hand before feeding.

Variations and Tips

Variation: You can swap the quince for pear if you prefer an even milder, sweeter puree.
Storage: The puree keeps well in a sealed container in the fridge for up to two days.
Freezing: You can easily freeze the mixture in ice cube trays and thaw individual portions as needed.
For the family: This puree also tastes delicious to older siblings or parents as a topping for morning oatmeal or yogurt.

Allergy and Safety Information

Spelt contains gluten. Introduce gluten-containing grains gently into the diet.
Offer new ingredients like quince individually and in small amounts at first. Wait a few days to easily observe any potential reactions.
If you have any uncertainties about introducing solid foods, please consult your pediatrician.

Nutritional Note

Apples and quince provide valuable dietary fiber that gently supports healthy digestion. Spelt semolina brings important carbohydrates for energy, while the canola oil helps with the absorption of fat-soluble vitamins. This combination offers a wonderful foundation for growing explorers.

Preparation

Wash, peel, and core the quince and apple thoroughly.

Cut the fruit into small, fine cubes to help them cook faster.

Place the diced fruit and water into a small saucepan and bring to a gentle boil.

Let it simmer over medium heat for about 10 to 15 minutes, until the quince pieces are very soft.

Whisk in the spelt semolina and allow the mixture to simmer gently for another 2 to 3 minutes.

Remove the pan from the heat, add the canola oil, and blend everything with an immersion blender until very smooth.

Allow the puree to cool down well and always check the temperature on the back of your hand before feeding.

Variations and Tips

Variation: You can swap the quince for pear if you prefer an even milder, sweeter puree.

Storage: The puree keeps well in a sealed container in the fridge for up to two days.

Freezing: You can easily freeze the mixture in ice cube trays and thaw individual portions as needed.

For the family: This puree also tastes delicious to older siblings or parents as a topping for morning oatmeal or yogurt.

Allergy and Safety Information

Spelt contains gluten. Introduce gluten-containing grains gently into the diet.

Offer new ingredients like quince individually and in small amounts at first. Wait a few days to easily observe any potential reactions.

If you have any uncertainties about introducing solid foods, please consult your pediatrician.