It's so fun introducing food to Brody....I'm getting excited to start with finger food, but I'm still coming up with new fruits to show him first!! He seriously eats everything...
1 nectarine = 4oz puree
When purchasing fresh nectarines (best in mid- to late-summer), look for fruit that's free of nicks, bruises, and other blemishes. A ripe nectarine will vary in color from greenish yellow to mostly reddish with a yellow background, and it will give slightly when you squeeze it. Since nectarines are part of the "dirty dozen" - foods with the highest pesticide residue - it's a good idea to buy organic.
Wash the nectarine 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 add the nectarine to the water for about 45 seconds. With a slotted spoon, remove nectarine from boiling water and plunge into an ice bath immediately. After the nectarine has been full submerged, remove and peel the skin with your fingers or a sharp paring knife.
Slice the nectarine in half, lengthwise, working your way around the pit. Twist and pull the nectarine 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 chunk.
Puree nectarine in a food processor or blender until smooth. Add water as needed to reach desired consistency.
Refrigerate leftover nectarine puree for up to 3 days. Freeze leftovers for up to 3 months. Thaw overnight in your refrigerator.
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