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.
List of Ingredients
Makes 1 fifteen-by-ten-inch sheet
1 pound ripe apricots, plums, peaches, strawberries,
or
blueberries washed and coarsely chopped., 2/3 cup
sugar
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
Recipe
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