I’m in love with this idea from Gourmet Magazine and am definitely going to give it a go with the kids this week. Last week we made popovers, butter and lollipops (all easy versions!) and we are all really enjoying doing recipes together. The kids love fruit roll-ups but I love all natural foods. What a perfect solution.
Strawberry Leather
Serves8 to 10 (snack)
- Active time:1 hr
- Start to finish:8 hr (includes cooling)
May 2008
- 1 1/2 lb strawberries, halved (4 1/2 cups)
- 3/4 cup sugar
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Equipment:
a 17- by 12-inch nonstick bakeware liner such as a Silpat; a large offset spatula
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Purée strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan.
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Bring purée to a boil, then simmer over medium-low heat, stirring occasionally (more frequently toward end), until thick enough to mound slightly and reduced to 1 to 11/4 cups, 45 minutes to 1 hour.
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Preheat oven to 200°F with rack in middle. Line a large baking sheet with nonstick liner.
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Pour hot purée onto liner and spread thinly (as evenly as possible) into a 15- by 10-inch rectangle using spatula. Dry purée in oven until it feels drier (it shouldn’t stick to your fingers) but is still slightly tacky, 2 1/2 to 3 hours.
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Cool on liner on a rack until completely dry, at least 3 hours and up to 24.
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Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.
Cooks’ note: Strawberry leather keeps in a sealed bag at room temperature 1 month.
(Hat tip to Blissfully Domestic!)
Thanks for visiting FIMBY! We make fruit bark (we call it) in our dehydrator. Just whir up a bunch of fruits in the blender, spread and dry. No sugar needed. You probably don’t need sugar to dry in the oven either.
Ooh! That sounds even easier (and healthier)!
Thanks!
~Alicia