Fruit Leather in strips or rolled up
Makes about 8 strips
Feel free to play around with this recipe to make flavors and combinations that you like. Be sure to check out the tips in Technique Thursday. Time may vary on when this is done, depending on your oven. Please check multiple times so as not to overcook this!
Ingredients:
12 ounces dried apricots, quartered
1 cup water
2 Tbsp honey
4 cardamom pods
Method:
1. In a small pot, simmer dried apricots with water, honey, and cardamom pods. Simmer about 20 minutes.
Apricots are quartered to allow flavors to mingle when simmered
Cardamom adds a subtle flavor
2. Carefully remove cardamom pods. Using an immersion blender, puree mixture. The mixture should be a bit thicker than applesauce.
Puree
3. Line a baking sheet with silpat (or microwave safe saran wrap). Pour apricot mixture over silpat about 3/8″ thick. Spread evenly.
Fruit is spread on silpat before going into the oven to dry
4. Place baking sheet in a warm oven for 6-8 hours, or until apricot leather is just tacky to the touch. Store, covered in a cool, dry place, refrigerate or freeze.
Fruit Leather should be “bendy” not brittle
Slice into strips if desired
Fruit Leather Made thin with jarred applesauce (only took about 2 hours to dry out!)
| Servings |
| 8 strips |
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Feel free to play around with this recipe to make flavors and combinations that you like. Be sure to check out the tips in Technique Thursday. Time may vary on when this is done, depending on your oven. Please check multiple times so as not to overcook this!
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- 12 oz dried apricots , quartered
- 1 cup water
- 2 Tbsp honey
- 4 pods ground cardamom
- In a small pot, simmer dried apricots with water, honey, and cardamom pods. Simmer about 20 minutes.
- Carefully remove cardamom pods. Using an immersion blender, puree mixture. The mixture should be a bit thicker than applesauce.
- Line a baking sheet with silpat (or microwave safe saran wrap). Pour apricot mixture over slipat about 3/8" thick. Spread evenly
- Place baking sheet in a warm oven for 6-8 hours, or until apricot leather is just tacky to the touch. Store, covered in a cool, dry place, refrigerate or freeze.
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