Thursday, September 2, 2010

Fruit Leather

I have the secret to perfect fruit leather! Mix your fruit with applesauce or pearsauce! I made fruit leather yesterday and I mixed purreed peaches with pear sauce that I canned last summer. The ratio I used was about half peaches and half pear sauce. Here are some of my lovely peaches (by the way, I never peel fruit that I make into leather, I just blend it all up, skins and all):

And here is my pear sauce:

All I did was blend it together with a little lemon juice and pour it onto my trays.

Here's what it looked like out when finished drying:

Since I end up with huge pieces of fruit leather, I tear them in half, roll them up, and then roll them in plastic wrap. My girls were chowing these down like candy all day today!

For any other fruit leather you want to make, you can use 1 cup of pureed fruit to 2 cups of applesauce or pear sauce. The sauces help it to turn out more pliable and not so crispy (I tend to over dry sometimes, so I used to get crispy leather). This also helps to stretch your fruit further.
I made some with nectarines a few weeks ago, 1 cup of nectarines to 2 cups of pear sauce. It was so good I didn't even have a chance to take pictures! It just disappeared!

1 comment:

  1. When you say 'dry' you mean in a dehydrator, right? For how long do you dry these? And what kind of dehydrator do you have/recommend? :)