I've been sitting with this idea for a while. No it's nothing new, but it's one of those things I just keep buying and dream of actually making myself.
I adored fruit leathers as a kid. Grape, apple cinnamon, apricot, you name it, I loved it!
So when a little cousin came to visit this past week, I thought I'd give it a try... and I've been kicking myself ever since. It was so easy!
I kept it seasonal with a mixture of peaches and raspberries (they ripen late in Colorado) and a little mint from my garden to bring it all together in the end.
Bake at a low temp for 8-12 hours and there you go. I know the baking time sounds long, but if you prepare them in the evening and pop them in before bed, they will be ready to go into lunches the next morning. (If you have a food dehydrator, that also works great.)
These turned out so yummy and since they are low in added sugars, it's a snack you can feel good about packing for lunch.
- 2 cups roughly diced peaches
- 2 cups raspberries
- 1/2 cup water
- 1 tablespoon finely chipped fresh mint leaves
- 1 tablespoon lemon juice
- Honey to taste
Preheat the oven to 140 degrees Fahrenheit. Peel and dice the peaches into a sauce pan. Add the raspberries and 1/2 cup water and bring the mixture to a simmer. Simmer 10-15 minutes, or until the fruit is well cooked. Turn off the heat, add the honey and puree with an immersion blender until smooth (a food processor, food mill, or blender also work well). Return to a simmer for another 10 minutes. Add the mint and lemon juice and let the mixture cool for 10 minutes.
Pour the mixture into a baking pan lined with parchment paper, heat proof plastic wrap, or a silpat baking sheet. The mixture should be 1/8"-1/4" thick. Place the baking sheet in the oven and bake for 8-12 hours, or until dry enough to peel out and not fall apart. Cut into 4" x 4" squares or triangles and roll up in a small sheet of parchment paper to prevent sticking. Serving sizes can also be stored with parchment or wax paper in between layers and kept in the fridge in an airtight container. (Recipe created from this cooking method.)
*This recipe can be made with any kind of fruit and spice combination, the key is 1/2 cup water to 4 cups fruit, lemon and sweetener to taste. So as the season wares on, feel free to mix it up! Classic apple cinnamon is next up on my list.
* Last time in Recipes: Back to School Recipe Round-Up!