Want to make this sweet recipe even sweeter? Try thinning out the stew with apple juice or peach juice instead of water. You can even use apple cider as a liquid, as long as it's been pasteurized.
I small boneless, skinless chicken breast (about 4 ounces)
½ medium apple
½ very ripe peach
1 medium carrot
½ cup cooked rice
1 cup water
Wash the chicken thoroughly, cut into 1-inch pieces, and place in a saucepan. Cover with water and bring to a boil, and cook for about 10 minutes.
Wash, peel, and slice the carrot into ½-inch chunks. Add to the cooking pot.
Wash, peel, and chop the apple into ½-inch cubes. Add to the cooking pot, and continue cooking until everything is completely cooked and tender, about 20–25 minutes longer.
Wash the peach and remove the pit and skin. Dice.
Once cooled, place the stewed ingredients into a food processor, along with the cooked rice and diced peach. Purée until smooth, adding breastmilk or formula as needed to thin it out.
But My Peaches Aren't Ripe!
If peaches aren't quite in season or the ones you have aren't especially ripe, don't despair. Boiling or steaming for 10–15 minutes should soften them up enough for either puréeing or fork-mashing. Use the same trick for other stone fruits (such as apricots and plums). Remember that they won't be as sweet as naturally ripe fruit.