Traditionally, baby pear puree is made with a softer pear, such as a bartlett pear. However, I was at Farmers and Artisans the other day and they had just gotten in some of the most beautiful bosc pears from Blackman Farms. I love bosc pears. The problem is that boscs are a sharper pear and can be grainy. I solved the problem by leaving them for an entire week on the counter in a paper bag. They ripened so well, almost turning the color of a bartlett pear! The result was delicious. I actually ate a little of the puree when I was done. It was SO GOOD!!
You need:
12 pears, ripened, quartered, and cored
Bring 1 inch water to boil in a pot. Put pears in a steamer basket, set in pot, and steam until tender when pierced with the tip of a knife, 7-10 minutes. Let cool and scrape flesh from skins. Puree pears in a food processor until smooth. As baby gets older, add baby's cereal to thicken this liquidy puree, if desired. Refrigerate for up to three days or freeze for up to three months.
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