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!!!)
Notes:
*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 :)
I am eager to try these when I can get strawberries fresh
ReplyDeleteI think you would appreciate a recipe I found for homemade oreos - just google Smitten Kitchen
Thanks for the tip! We used to get Newman O's all the time... but haven't bought any since Sept. of 2010. I think it could be a lot of fun (and probably a big mess, too) to try our hands at making homemade "oreos"!! <-- and no doubt we would ALL be dancing around the kitchen!!!
ReplyDeleteI was really interested to come across your plastic free living blog, what a great thing to do. I made some fruit leathers this week and with the second batch I used a food processor which was great. It made great 'leather' and there was no waste http://vegetariansweettooth.blogspot.com/2011/08/fruit-leathers.html
ReplyDeleteHope you continue to enjoy your plastic free lifestyle.
Thank you Mrs Vegetarian! Really appreciate you letting me know that the food processor works well! :) By the way, your fruit leathers look so good!! I haven't made any in awhile... but I know that I'm going to be thinking about them nonstop now! Hmm... peaches are in season. ;)
ReplyDeleteI wanted to tell you I just found your blog and am looking forward to reading more of it. BUT, I found it because I just recently started making my own fruit leather and today am trying apple/strawberry. My berries wear too early-season and not very sweet and they were hard, so I am combining with some tired apples no one wanted to eat. We like our FL tart, so I didn't add the honey, but added pectin instead to help it thicken up and stay leathery (instead of cracking like my first batch!). Anyway, I have 2 pans in the drying/convection oven now and am following your advice -- using one silpat and the other parchment -- since I have been using plastic wrap up until now which worked fine at 140 degrees, but it's plastic! Thanks for the ideas!
ReplyDeleteWanted to come back and report that the silpat worked for me and the parchment not so much, so I am investing in a second silpat and going that route from now on!
ReplyDelete@ Karen
ReplyDeleteGlad you found my blog thanks to making fruit leather! I've made two double batches already this year and I can't wait to make more!
I also decided that I want to get another Silpat because even though the parchment works fine, it's not so great if the fruit leather gets dehydrated just a tad longer than it should... then it doesn't peel off very easy.
:) Thanks for commenting with your personal tips! :)
So I just tried this today for the first time and I was adamant about not using plastic wrap, so I went out and got parchment paper. However, when it came out, most of the leather stuck to the paper. What did I do wrong? Did you oil the paper? Or does it not come off easy if it's too thin? Did I dry it to far? Any ideas you might have would be great.
ReplyDeleteHey Lillis,
ReplyDeleteThat's such a bummer that your fruit leather stuck to the parchment paper. :( In the past, I have had it stick to the parchment on the edges (when I've spread it too thin compared to the rest) and the culprit is definitely over-drying it/cooking it too long. The lowest temperature you can use, the better because the fruit leather dries a lot more even. During the last 2 hours, I like to touch it to see how it's drying and move the pans around (I make a double batch so my oven is completely full). I will say that my mom only uses silpat to make hers. Silpat makes it super easy to remove the fruit leather and over-drying isn't an issue.
Hope that helps!! :)
Danielle