Brody will eat anything.....he had all cold food when we were camping cause we were on the go so much, so when we got home and I gave them apricots I wasn't surprised when he just ate them :) I think they were a little too tart though, so he wanted "more" once I mixed with his oatmeal!
One whole apricot yields about four ounces of puree.
The tanginess of pureed apricot brings a pleasing flavor contrast to sweet fruit and veggie purees, and it brightens meat and poultry purees. You can make apricot puree with fresh or frozen apricots; buy fresh in the summer and frozen the rest of the year for high-quality, affordable apricots. Look for deep yellow to orange fruit that's free of nicks, bruises, and other blemishes. Ripe apricots will give a bit when you squeeze them. Avoid apricots that feel hard -- their flesh will be crunchy instead of soft and juicy.
Wash the apricot with a mixture of three parts water and one part white vinegar to remove bacteria. Rinse under cool running water and dry.
Bring water to a boil in a medium saucepan and then drop the apricot into the water for about 45 seconds. With a slotted spoon, remove the apricot from boiling water and plunge into an ice bath immediately. After the apricot has been fully submerged, remove and peel the skin with your fingers or a sharp paring knife.
Slice the apricot in half, lengthwise, working your way around the pit. Twist and pull the apricot halves apart. Use a spoon to pry out the pit, or stick the blade of a sharp knife into the pit and twist until the pit pops out. Slice each half into small chunks.
Puree apricots in a food processor or blender until smooth. Add water as needed to reach desired consistency.
Cool apricot puree and refrigerate leftovers for up to 3 days. Freeze leftovers for up to 3 months. Thaw overnight in your refrigerator.