FRUIT WRAPS
Source of Recipe
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Recipe Introduction
This homemade version of a children's lunchbox staple
offers an easy way to prolong the life of fresh fruit such as plums, peaches, or blueberries. The oven-drying process, which takes about two hours, concentrates the flavors of the fruit beautifully.
Makes 1 fifteen-by-ten-inch sheet
List of Ingredients
1 pound ripe apricots, plums, peaches, strawberries, or
blueberries washed and coarsely chopped., 2/3 cup sugar
Recipe
1. In a medium saucepan, combine fruit and sugar overw heat,
stirring until sugar is dissolved. Raise heat to medium low;
bring mixture just to a simmer. Cook, stirring occasionally,
until mixture is thick and fruit is very soft, 30 to 40
minutes.
2. Preheat oven to 200°. Line a baking sheet with a Silpat
or
parchment paper; set aside. Using an immersion blender, or
food
processor fitted with the steel blade, puree until very
smooth. Strain through a fine mesh sieve.
3. Spread strained fruit mixture evenly over prepared
baking sheet.
Bake until dry, but still tacky, about 2 hours. Cool
completely.
4. Cover surface of fruit with parchment paper. Invert onto
cutting
board; parchment side down. Peel off Silpat. With the pizza
wheel, cut
fruit in half lengthwise and again in half crosswise,
forming four
equal rectangles. Cut through parchment with a knife to
separate. Roll each rectangle up tightly in parchment paper
beginning with the short side of the fruit that does not
have extra parchment paper. This will allow you to peel the
fruit from the parchment paper. Store them in an airtight
container for up to 2 weeks
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