Blackberry Apple Fruit Leather Recipes
BLACKBERRY AND APPLE LEATHER
Categories Christmas Lunch Blackberry Apple
Yield makes two 10 by 12-inch sheets
Number Of Ingredients 4
Steps:
- Preheat the oven to a very low setting - I use 140°F (approximately). Line two baking sheets, measuring about 10 by 12 inches, with parchment paper.
- Put the blackberries, apples, and lemon juice into a pan. Cook gently until soft and pulpy, about 20 minutes. Press the mixture through a sieve or food mill into a bowl; you should have about 1 1/2 pounds of fruit purée. Add the honey and mix well.
- Divide the purée between the two baking sheets. Spread it out lightly with the back of a spoon until the purée covers each sheet in a thin, even layer.
- Put the baking sheets in the oven for 12 to 18 hours, until the fruit purée is completely dry and easily peels off the parchment. Roll up the leather in parchment or waxed paper and store in an airtight container. Use within 5 months.
- VARIATION
- There is no end to the possible variations here-you can turn any fruit into a leather. All you need to do is create a smooth, thick purée with your chosen fruit before drying it out. Try plums, spicing the purée with a little cinnamon; or peaches, infusing them with a few honeysuckle blossoms as they cook. For a savory leather, use half apples and half tomatoes seasoned with 2 teaspoons of souper mix (p. 199) or celery salt.
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- Put all the produce into a blender or food processor, with your sweetener of choice, and blend until smooth.* If making the Strawberry Rhubarb variation: The rhubarb needs to be softened so after dicing put into a pot with just enough water to cover them and cook on medium until soft, we pour everything from the pot, water and all, into the processor so we don’t lose the nutrients
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