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    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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