Thursday, May 27, 2010

Fruit Leather

I was looking through my blog posts and found some old ones that I forgot to post. I will be posting some of these over the next little while. Anywho, here's this one from 9/14/09...


I decided to make some fruit leather again this year but used peaches instead of apricots because that's what was available. Sadly my sister in law's apricot tree didn't feel too giving this year :( I couldn't remember what recipe I used last year so I tried a couple different ones off the internet. I used my oven to dry the leather since it was raining and I didn't have any of those cool drying racks to use outdoors anyway. Pretty much everywhere I looked said to put the fruit 1/4-1/8 inch on the trays and I did it somewhere in between that...I think. Here's how the two recipes compared, one being a time consuming cooking recipe, and one being quick and easy.

Peach Fruit Leather Trial (from here)
8 peaches peeled
2 cups of unsweetened applesauce
juice from 1/2 a lemon or 1.5 TBSP lemon juice
1/2 cup of sugar if desired or some honey

Blend fruit ingredients in blender until smooth. Add to pan and add sugar if desired, bring to boil while stirring. Reduce heat and skim foam from the top with a spoon. Simmer over low/medium heat for 30 to 45 minutes, stirring frequently, until mixture has properly reduced. Pour mixture onto a parchment or plastic wrapped cookie sheet and bake at 145 {with convection if you have it} for 8 to 10 hours. Cut into strips and roll up with parchment.

I know it's silly, but one of my issues with this recipe is that it asks for a number of peaches instead of pureed cups of peaches. What if you have huge peaches? What if half your peaches have bad spots in them you have to cut out? Can you tell I like things to be exact :)

Peach Fruit Leather Trial #2 from here
2 cups blended peaches
1 Tablespoon lemon juice
2 Tablespoons honey
This makes 2 roll-ups depending on the size of tray


This recipe is SO nice because it doesn't require cooking and is therefore quicker and requires less clean up. Who wouldn't want that?! I ended up making six cups of blended peaches that fit onto ONLY 2 trays. Hmmm. I don't know what happened there but they turned out just fine. The true test is in whether this tastes as good as the cooked version, which it...does (at least to me and James).

How long does it keep? Apparently it will keep at room temperature about 1 month, in the refrigerator about 4 months or in the freezer about 1 year. As if it would ever last that long!

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