Strawberry & Apple Fruit Leather
adapted from "The River Cottage Preserves Handbook"
2-3 cooking apples, peeled and diced (I used Fuji, if you would like other suggestions... just ask me!)
1 lb 2oz strawberries (I used fresh picked local strawberries)
juice of one lemon
7 TBSP honey
Line 2 sheet/cookie pans with parchment paper or Silpat.
Add apples, strawberries and lemon juice to skillet (or pot). Cook on med-low until fruit is soft, about 15-20 min. When fruit is soft, run it through a food mill or sieve. Add the honey.
Divide mixture evenly on the two sheet pans. Spread out to an even thinness. Bake at 180˚F for 7 hours or until dry.
Cut to how you like... eat in strips... roll them up... however you eat them... trust me... you'll be dancing ;)
Store in an airtight container for up to 6 months. (<---HA! We ate ours in a day!!!)
*Any berry would work to replace the strawberries. Make this with seasonal berries :)
*180˚F is the lowest temperature setting for my oven. If you have a lower setting, you could dehydrate these at 140˚F for 12-18 hours
*Always one to experiment whether or not lining the pans is actually needed... I lightly oiled a pan and tried it out. Sure it works fine... but it takes (a lot) more effort to get the fruit leather off of the pan. Save yourself the time and line the pans!! ;)
*I was asked if a food processor could be used in place of a food mill. My thought is "why not?"... as long as the mixture is thoroughly puréed, it should work fine. If you try it with a food processor... let me know :)