Helen’s poached pears with Greek yoghurt

Ingredients

• 2 large pears
• optional:
• 1 strip of orange peel
• 200 g Greek yoghurt

Method

1. Peel the pears, then cut into quarters, removing the stalks and core. Place the pears and orange peel (if using) into a pan of simmering water and poach for 15 minutes, or until tender. Transfer the pears to serving bowls using a slotted spoon, then dollop with yoghurt. Allow to cool, then slice, chop or mash to the desired consistency. For more information on stages of complementary feeding, click here.
2. Finger food:
   Raspberries

Source: Jamie Oliver