Seasonal Fruit Leathers
We Also Love
- Comments()
Whole Living, December 2012
- Yield Makes 12 rolls
Add to Shopping List
Ingredients
- 1 cup chopped fresh pineapple (about 1/2 pineapple) and 1 cup chopped fresh mango or 3 ripe Fuyu persimmons, stemmed and chopped
- Honey
Directions
-
Heat oven to 175 degrees. Puree pineapple and mango with 1 Tbsp honey or persimmons with 2 Tbsp honey in a food processor until smooth.
-
Spread puree on a Silpator parchment-lined baking sheet in a thin, even layer about 1/8-inch thick. Tap baking sheet on the counter a few times to release air.
-
Bake until set in the middle and barely tacky, 2 1/2 to 4 hours. Let cool completely, then use a pizza cutter to slice into 2-inch-wide strips. Halve each strip crosswise and roll in parchment strips of equal size.
Cook's Note
Fruit leathers can be stored in an airtight container up to one week.
I made this last night. It was just fair. I cooked it for 3 hours, which was definitely not long enough. But even so, the taste was pretty bland and it smelled like baby food. I would definitely not make this for a gift!