- Peel, core and coarsely chop fruit. The amount depends on the type of fruit you have, but you generally need about 2-2.5 lbs. The goal is to end up with 4 cups of puree.
- Puree the fruit in a blender.
- Spread in an even layer on a Silpat or parchment-lined (rimmed) cookie sheet.
- Put in a 200 degree oven for about 8 hours. I usually do overnight, but it can get a bit crispy if it goes too long. (It's still tasty, though!) You may want to do your first batch during the day so you can start checking on it after 6-ish hours, until it gets to the consistency that you prefer.
- When it's done, peel it off the sheet and cut or break into pieces.
- Fruit leather will keep well at room temperature for a few weeks (possibly longer; it's usually gone so quickly in our house, I can't say how long!) or a few months in the freezer.
Saturday, October 15, 2011
We recently bought a 20# box of pears, all of which were already ripe. After eating many, making a pear pie, pear muffins and canning a few jars, we still had some left over. One of the families at C's new preschool had given me a recipe for fruit leather, so we decided to try it with the pears, with great results. This could be used for any kind of fruit, or even a mixture of fruits.