Learn how to make the EASIEST Pear Puree for your baby or toddler with a super simple method and the best flavor. Plus, easy flavor combinations and freezing tips!
I love making simple baby foods with basic kitchen tools I already have and fresh produce. This puree recipe is so easy and so delicious that every time I made it for my third kiddo, his older sisters wanted some, too! It’s delicious when pears are at their peak in North America in late summer and in fall, though you can make it any time of the year with ripe pears.
Pear Puree is a simple baby food that has fresh flavor, as well as fiber that can be helpful for little digestive systems. It’s a healthy early food that babies and toddlers can continue to enjoy as they grow. You can serve it with a spoon or in a reusable pouch like those from Squeasy.
(You may also like my Baby Hummus and Butternut Squash Pasta Sauce.)
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
To make this simple recipe, all you need is pears. This is best when the pears are just ripe, give a little to the touch, and are fragrant.
I like using Bartlett pears best, though any kind will work including Bosc and Anjou. You may want to peel them first if using a pear with a thicker skin, such as Bosc, to ensure a smooth final texture.
Step-by-Step Instructions
Here’s a look at the simple process involved in making this Pear Puree recipe. Scroll down to the bottom of the post for the full information.
Step 1. Dice the pears, leaving the skin on and discarding the core.
Step 2. Add to a pot with water.
Step 3. Cook until soft.
Step 4. Blend until smooth.
TIP: You can make this puree thinner or thicker, depending on the age of your baby and the amount of water you add. You could even leave it a little chunkier to make a Stage 2 baby food if desired.
Frequently Asked Questions
Pears are one of the fruits that oxidize when the skin is broken and oxygen meets the surface of the flesh. This can cause them to turn brown. But in making this puree, I leave the skins on, which helps blend the final puree into a light and pale color. If you’re at all worried about the color if your puree, you can add a teaspoon of fresh lemon juice.
To make this recipe with a steamer, simply place the diced pears into a steamer basket fitted inside of a medium pot filled with 2 inches of water. Bring water to a simmer over medium heat, cover, and cook for the same amount of time. Use some of the cooking water to help blend the pears.
It’s so easy to freeze Pear Puree that I almost always freeze some of each batch that I make for future easy meal components. I like to spoon some of the puree into a silicone ice cube tray, freeze, then transfer the cubes to zip top freezer bags for longer term storage. Find all of my baby food storage tips to help, too.
How to Store Pear Puree
You can store the final puree in small airtight containers in the fridge or freeze in small portions to have later. The batch is a nice size so you can have a few portions for this week and a few to freeze for a future week if you’d like. (But not so much that you’ll never use it all!)
Best Tips for Success
- To store in the fridge: Let cool and portion out into small airtight containers and refrigerate for up to 5 days.
- To freeze: Portion into a silicone ice cube tray and freeze overnight. Transfer to a zip-top freezer bag and freeze for up to 6 months. Thaw in the fridge.
- Any kind of pear will work, though ripe pears that give just slightly to the touch are best.
- If you use brown Bosc pears, peel them before cooking as the skin tends to be tougher and may not blend totally smooth.
- Add a pinch of cinnamon or ground ginger for additional flavor.
- Add 1 teaspoon unsalted butter for richness and fat.
- I haven’t had my Pear Puree turn brown, but if you’re at all worried, you can add 1 teaspoon fresh lemon juice.
- Blend with Peanut Butter Puree, Sweet Potato Puree, Bean Puree, Avocado Puree, Banana Puree, or any other homemade baby food you like for additional combinations.
I’d love to hear your feedback on this recipe if you try it for your family, so please comment below.
-
Bring 1 cup water to a boil in a medium pot. Add the pears and reduce heat to medium-low. Cover and cook for about 15 minutes, or until the pears are very soft when poked with a knife.
-
Use a slotted spoon to transfer pears to a blender. Add ½ cup of the cooking water to the blender and blend, starting on low and working up to high, until very smooth. If the puree is thicker than desired, add a bit more water.
-
Let cool and serve or store for future meals.
- To store in the fridge: Let cool and portion out into small airtight containers and refrigerate for up to 5 days.
- To freeze: Portion into a silicone ice cube tray and freeze overnight. Transfer to a zip top freezer bag and freeze for up to 6 months. Thaw in the fridge.
- Any kind of pear will work, though ripe pears that give just slightly to the touch is best.
- If you use brown Bosc pears, peel them before cooking as the skin tends to be tougher and may not blend totally smooth.
- Add a pinch of cinnamon or ground ginger for additional flavor.
- Add 1 teaspoon unsalted butter for richness and fat.
- I haven’t had my Pear Puree turn brown, but if you’re at all worried, you can add 1 teaspoon fresh lemon juice.
- To make this recipe with a steamer, simply place the diced pears into a steamer basket fitted inside of a medium pot filled with 2 inches of water. Bring water to a simmer over medium heat, cover, and cook for the same amount of time. Use some of the cooking water to help blend the pears.
Blend with Peanut Butter Puree, Sweet Potato Puree, Bean Puree, Avocado Puree, Banana Puree, or any other homemade baby food you like for additional combinations.
Calories: 61kcal, Carbohydrates: 16g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1mg, Potassium: 125mg, Fiber: 3g, Sugar: 10g, Vitamin A: 27IU, Vitamin C: 5mg, Calcium: 10mg, Iron: 1mg
This post was first published September 2020.