75 g strawberries, hulled & quartered<br />
1 large, juicy ripe peach, skinned, stoned & chopped<br />
1 large ripe pear, peeled, cored & chopped<br />
1 baby rusk<ol>
<li>Put the fruit into a small, heavy based saucepan, then cover and cook for about 3 minutes. Crush the rusk by placing it in a plastic bag and banging it with a rolling pin. Blend the fruit together with the rusk to your desired consistency.</li>
Strawberry, Peach & Pear Puree
When strawberries are in season, this triple puree will be a highchair hit with babies. If it’s too runny, then thicken it by adding some baby rice.