Jamie Oliver

Helen’s pear & prune compote with yoghurt

Simple, affordable recipes for complementary feeding

Helen’s pear & prune compote with yoghurt

Makes 350g
DifficultyNot too tricky
Nutrition per serving

Of an adult's reference intake

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Ingredients

  • 1 ripe pear
  • 60 g tinned prunes in juice
  • ½ a lemon
  • optional:
  • ground ginger or cinnamon
  • 200 g natural yoghurt
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Method

  1. Peel, core and finely chop the pear. Drain, destone and finely chop the prunes. Place the fruit in a small pan with a squeeze of lemon juice, a splash of water and a pinch of ginger or cinnamon (if using). Mix together, then place over a medium heat for 10 minutes, or until softened. Leave to cool. Spoon the yoghurt into serving bowls, divide up the compote and sprinkle with an extra pinch of ground ginger or cinnamon, if you like. For more information on stages of complementary feeding, click here.
  2. Finger food:
    Tinned peach slices (use the ones in juice, drained).

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Nutrition per serving

Of an adult's reference intake