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Helen’s poached pears with Greek yoghurt
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Ingredients:
2 large pears
1strip of orange peel
200 g Greek yoghurt
Instructions:
Peel the pears and quarter them, removing the stalks and core. Simmer the pears and orange peel (if using) in a pan of water for about 15 minutes until tender. Using a slotted spoon, transfer the pears to serving bowls and top with yogurt. Cool and then slice, chop, or mash to your preferred consistency. Serve as finger food alongside raspberries. For more information on complementary feeding stages, click here.