Quince Recipes For Babies – A Healthy Fall

Autumn brings with it some of the tastiest and most perfumed fruits of all – quinces. Boasting a potential we often ignore, quinces are a genuine source of health, boosting our immunity before the cold season. Rich in iron, potassium, magnesium, calcium and phosphorus, vitamin A, B, C and PP and antioxidants, quinces are known to cut the risk of developing cancer. Specialists also say quinces have over 100 healthy benefits, such as being anti-inflammatory, astringent, analgesic, emollient, tonic and expectorant. Consumed in the morning on empty stomach, quinces lead to stronger and healthier gums and teeth, while eliminating toxins and making us livelier.

All these being said, let’s take a look at two quince recipes for babies. For a start, a compote is a perfect option, easy to make and store over the winter. For this, you need 1 quince 1 banana, 2 apples, 1 teaspoon of cinnamon and 1 tablespoon of orange blossom water. Peel the quince, apples and banana and remove the seeds then cut them all into small pieces. Put the quince in the steaming basket and start a 20-minute cooking cycle. After seven minutes, put the pieces of apple in the second basket. Then, when there are only 5 minutes left to the end of the cooking cycle, add the banana slices to the apples. When all the fruit is well cooked, blend it all with some juice from the cooking process, adding the cinnamon and the orange blossom water.

The second recipe is a quince puree. You will need 4 quinces (peeled, cored, and chopped to medium dice), 4 cups orange juice, 4 cups purified water and 1 cinnamon stick. You can substitute the orange juice for any other natural juice or just use additional water. Cook all ingredients at a simmer until quince is soft for approximately 1 hour. Add more water as needed throughout the cooking process. Final consistency should be very thick, like extra chunky applesauce. At the end, remove the cinnamon stick.

Working in batches, purée quince mixture in a blender with purified water until smooth. Our recommended blending ratio was about 2 cups of water per 1 cup of quince. You will finally make about 20 ounces (roughly 500 grams) of puree. For s smaller batch, the recipe can be halved. Store in individual containers and freeze and keep for 2-3 months in the freezer.