It was HomeEc last night and our theme was Honey! We had to come up with some sort of honey dish and we threw down with a homemade fruit roll-up:
If you have a dehydrator, fruit roll-ups are so easy to make: puree fruit (often by adding heat), add ingredients (if desired), pour onto a sheet or a tray and dry for 18-24 hours. We’ll share a few tips below but that’s the essential process.
The biggest disadvantage (other than practically requiring a dehydrator) of making fruit leather is that a lot of fruit doesn’t go very far. In other words, it can be expensive (and it really makes you wonder what is added to the commercial product that makes it so affordable). Fortunately, here’s a tip: many farmers will have fruit that’s near spoiling or marked ‘same day use.’ We bought 3 liters (quarts) of peaches for $2 on Sunday. A few quick cuts and we were off to the races!
One of the advantages of a homemade leather is that it’s so much more concentrated than commercial product. Even though the yield is relatively small, it goes a long way. I find a 1-inch-by-6-inch strip to be an awesome portion (as opposed to the giant sheets sold at the grocer).
If you don’ t know how to peel a peach, make sure you read this. I peeled peaches for years with a pairing knife before I wised up to that one; learn from my pain!
Lastly, my recipe includes salt and cayenne. Both are optional but they ground the sweetness of the recipe. It is neither spicy nor salty.
- 3 quarts/ liters of peeled and pitted peaches
- 1 cup of honey
- 1 teaspoon cayenne
- 1 teaspoon salt
- Slightly mash the fruit so there’s enough liquid to cover the bottom of a pan.
- Add other ingredients and bring contents to a gentle simmer over medium-high heat. Stir often and continue to press the fruit as it softens with the heat.
- Use an immersion blender, food processor or potato masher to transform the ingredients into a sauce.
- Reduce by 25-50% until sauce thickens.
- Allow sauce to cool.
- Cover dehydrator racks with parchment paper and pour thick layers of sauce onto it. These contents formed two sheets about 12×12 inches.
- Turn dehydrator to 135 farenheit (57 celsius) (assuming you have a thermostat; otherwise just turn it on). Dry for 18-24 hours. It’s done when the surface is dry and doesn’t ‘lift’ when touched with a finger or spoon.
- Carefully peel the sheet off the paper. This may be a little tricky but it should be tougher than you expect.
- Cut sheets into rectangles 6 inches wide.
- Lay on sheets of new parchment paper that are 1 inch wider than your sheet on all sides. Make long rolls ensuring that layers of fruit touch paper (and not more fruit).
- Cut roll into bite-sized portions with a knife.
It’s that easy!
These will store well in your fridge for weeks (or longer) – if they last that long.