Peaches and Cream 36.000

Deb Lindsey for The Washington Post

Oct 9, 2013

Think of this as a pureed parfait for baby. Celery adds body to the mix; feel free to incorporate more if the puree gets too soupy.

The recipe can be cut in half.

Make Ahead: The puree can be refrigerated for up to 1 week in airtight containers or frozen for up to 6 months.

Servings: 36

Yield: Makes 6 cups

  • 6 organic peaches (unpeeled), pitted then cut into large dice
  • 2 to 3 ribs organic celery, diced, or more as needed
  • 3 organic strawberries, hulled, then coarsely chopped
  • Water
  • 1 cup organic vanilla yogurt


Combine the peaches, 2 ribs' worth of the celery and all the strawberries in a large, heavy-bottomed pot (not aluminum). Add enough water to cover, then place over medium heat. Once the water begins to bubble, cover and cook for about 15 minutes, until tender. Remove from the heat.

Working in batches, use a slotted spoon to transfer the cooked fruit and celery to a blender, along with about 1/4 cup total of the cooking liquid and all the yogurt. Puree until smooth and creamy, then transfer to a mixing bowl.

If the consistency is too loose for your liking, dice the remaining celery rib and puree along with some of already-pureed mixture until smooth. Stir into the bowl. If the mixture's still too loose, serve it as soup.

Transfer to airtight containers for storing.

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Recipe Source

From Michael Harr, executive chef at Food, Wine & Co., in Bethesda.

Tested by Bonnie S. Benwick.

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