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Helen’s pear & prune compote with yoghurt
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Ingredients:
- 1 ripe pear
- 60 g tinned prunes in juice
- ½ a lemon
- ground ginger or cinnamon
- 200 g natural yoghurt
Instructions:
- Prepare the pear by peeling, coring, and finely chopping it. Do the same with the prunes after draining and removing the pits. Combine the fruit with lemon juice, water, and a pinch of ginger or cinnamon in a small pan. Cook over medium heat for 10 minutes until softened. Let it cool. Serve the yogurt in bowls, top with the compote, and sprinkle with a pinch of ginger or cinnamon. Optionally, add drained tinned peach slices for finger food. Click here for more information on complementary feeding stages.