Fruit Leather
List of Ingredients
1 pound peaches, apricots or nectarines, peeled, pitted and sliced
1/2 cup sugar
Vegetable oilRecipe
Puree the fruit with the sugar in a food processor. In a stainless steel or other non-reactive pot, cook the fruit mixture over low heat till reduced, about 1 hour. Stir occasionally but do not scrape bottom in case some of the puree sticks and burns. Oil a large, flat platter with vegetable oil. Evenly spread a thin layer of fruit with a spatula on the platter.
Loosely cover with a net to keep away insects and let the fruit leather dry 6-8 hours in the sun. In lieu of air drying, the fruit leather also may be placed in a gas oven, with only the pilot light lit for 12 hours. If you have an electric oven, preheat to 200 degrees. Place fruit leather in oven then turn off heat and let it sit for 12 hours. Do not open oven till time is up. The fruit leather is ready when dry to the touch.
Press waxed paper over the surface of the leather. With a sharp knife, cut the waxed paper-covered leather into strips. Roll up strips, making sure the waxed paper side is on top to prevent leather from sticking. Wrap rolls in plastic wrap.
Store in a cool dry place for up to 2 weeks. Tola prep/cooking time: 11/4
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