Pear Puree (Passato di Pere)
From 6 months
Prep 10 minCook 6 min
First tastesBatch-friendlyFreezes well
No major allergens
You need:steamer basketblender
From 6 months
No major allergens
You need:steamer basketblender
Offer a very smooth, single-ingredient puree, loosened with a little cooled cooking water or unsalted broth so it runs slowly off the spoon. Start with a teaspoon once a day and follow your baby's pace. Begin only once your baby shows clear readiness signs (good head and neck control, able to sit with support, showing interest in food, and no longer pushing food out with the tongue). Introduce one new food at a time, a few days apart, so any reaction is easy to spot.
Blend completely smooth. Cook first unless the pears are extremely ripe and soft, and check for any fibrous strands.
Offer as a soft mash, or peeled ripe pear cut into thin wedges (not rounds) for supervised self-feeding, flesh soft enough to squash easily.
Offer peeled, cored pear cut into soft slices or small soft chunks as part of a mixed fruit plate.
Fridge for 2 days, sealed container; fruit purees oxidise and lose freshness quickly. Freeze up to 3 months in small portions; texture may soften further, stir well after thawing.
Fold the extra puree into porridge or yoghurt for the grown-ups (family portion only, not a baby drink), or use it as a natural sweetener swap in a family crumble instead of added sugar.
Always peel and remove the core and pips, the core is fibrous and the pips are a choking and toxicity concern. Raw pear offered to older babies must be cut into wedges, never round slices, with flesh soft enough to squash between two fingers. Serve seated upright at the table, actively supervised and free of distractions; remember that safe preparation, not supervision, is the primary safeguard. Complementary feeding begins at 6 months, the age recommended by Italian (Ministero della Salute, SIP) and WHO guidance. Start only when your baby is showing clear readiness signs, following official Italian guidance.
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