2 cubes peaches, thawed
1 cube apricots, thawed
1/4 ripe banana
about 1 oz breastmilk (or for older infants a spoonful of plain yogurt, formula will also do)
Use a fork to mash the banana with the milk/formula/yogurt until it is smooth and creamy. Add the apricots and peaches and mix with the fork until well blended. if it is too runny, add more banana, oatmeal, or rice cereal to thicken.
To make the apricots and peaches, I put about 1/2 inch water into a glass baking dish. After thoroughly washing, I sliced eight of each fruit in half, removed the pit, and placed cut side down in the dish, baking one variety at a time. You can remove the skins if you are concerned about pesticides and chemicals.I baked in the oven at 350 F for about 15 minutes, or until the fruit was tender. I then put the fruit in the blender and blended on high until smooth, adding the cooking water as needed.
To store, I spooned the pureed fruit into ice cube trays, covered with foil, and froze over night. I removed the cubes and placed into freezer bags, and they will keep in the freezer for 3-6 months depending on the type of freezer you use. Each cube is about 1 oz on most ice cube trays!