Step 1

Fill a medium saucepan with 2 inches of water, and bring to a boil over medium heat.Place the pears in a steamer basket over the boiling water, cover and cook for 8-10 minutes or until tender. Let cool slightly. Reserve steamer water. Meanwhile, in a small bowl, place the prunes and hot water, and let sit for 10 minutes. Drain. Add the pears, prunes and cloves into blender or food processor and puree until smooth, adding reserved water in 1/4 cup increments, if needed.

Step 2

On a cutting board, chop the base and greens off of the fennel, then roughly chop the bulb of the fennel. Bring 2 inches of water to a boil in a medium saucepan. Place the fennel in a steamer basket, cover and cook for 7 minutes. Add in the peaches and peas, cover and cook for an additional 3-5 minutes or until the fennel is easily pricked with a fork. Let cool slightly. Reserve steamer water. Transfer all ingredients into a blender or food processor and puree for 1-2 minutes or until you have reached your desired consistency, adding the reserved water in tbsp increments if needed.

Step 3

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat. Place pears on the baking sheet, put into the oven and roast for 25-30 minutes. Let cool slightly. Meanwhile, place the dates in a small bowl and cover with hot water, let sit for 10 minutes. Drain. Transfer the pears and dates to a blender or food processor. Add in the orange juice. For a Stage 2 Puree – puree for 1-2 minutes or until completely smooth, adding in water in tbsp increments if needed. For a Stage 3 Puree – pulse in 10-second increments until ingredients are completely mixed together yet still chunky. Serve warm for an extra special treat.

Step 4

Prep: peel and roughly chop the pears. Combine: place the pear chunks, spices (if using) and water into a medium saucepan, cover. Cook: heat on medium-low heat for 10-15 minutes or until tender when pricked with a fork. Transfer: let cool slightly. Using a slotted spoon, scoop the pears out of the saucepan, leaving the excess water behind, and place in a blender or food processor. Blend: turn on the machine and blend for 1-2 minutes until you have your desired consistency. If your pear puree is too thick, add the leftover cooking water in 1/4 cup increments. Eat: serve to baby or freeze for another meal.

Step 5

Bring 2 inches of water to a boil in a medium saucepan. Place pumpkin into a steamer basket over boiling water, cover, and cook for 10-15 minutes, or when you can easily prick the pumpkin chunks with a fork. Let cool slightly. Reserve steamer water. Meanwhile, place the prunes into a small bowl and cover with very hot water for 10 minutes. This will let them plump up and become tender. Drain. Place the pumpkin, yogurt and prunes into blender or food processor and puree for 1-2 minutes until smooth, adding reserved steamer water in 1/4 cup increments if needed.

Step 6

In a medium saucepan, bring 2 inches of water to a boil. In a steamer basket, place the chopped pear, cover and steam for 3 minutes. Add the blueberries on top of the pears, cover and steam for 2 more minutes. Remove from heat and let cool slightly. Place all of the ingredients into a blender or food processor and puree for 1-2 minutes or until completely smooth and blueberry skins are completely pureed. Serve and enjoy!