Pear and Apple Cake

Raw pear is firm and a common choking food, so start by cooking or steaming peeled pear until a fork slides through with no resistance, then mash it smooth or offer soft finger-length batons. A very ripe, soft pear that squishes easily between your fingers can be served raw, peeled, and mashed or finely grated.

Cook apple until very soft, then mash or puree it smooth, or offer a soft-cooked finger-length wedge. Raw apple is hard and a top choking hazard, so always cook it soft or finely grate it; never serve raw chunks, slices, or sticks.

Hard-cook the egg until both white and yolk are solid, then mash it smooth, or offer a well-set scramble or a soft omelet. A small amount, about a third of an egg, is plenty for a first taste.

Coconut in its hard, dry form is fibrous and tough, so it is not suited to this age as small shreds or chunks. General preparation information: offer the soft forms instead, such as plain coconut yogurt by the spoon, a little coconut milk or coconut cream blended into a smooth purée, or fresh young coconut flesh that mashes easily. Keep it unsweetened.

A drop of vanilla or a little scrape of vanilla bean adds gentle flavor to foods like oatmeal, yogurt, or fruit and vegetable purées. Use just a small amount. If you reach for extract, stir it into something that gets cooked or baked so any alcohol cooks away, or use a vanilla bean for foods served without heating.