Ingredients
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1 pt [170 g] Raspberries
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1½ lb [680 g] Apricots
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1⁄4 cup [60 ml] Water
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2 to 3 Tbsp Honey
Directions
My kids sometimes got annoyed with me as I worked my way through new recipes for this book. They do not want chile on their dried mango, or vermouth in their dried cherries—they like their dried foods simple and straightforward. This fruit-leather recipe couldn’t be more straightforward. It uses the best of early summer—tangy apricots and raspberries—in one snack. Honey softens the tartness just a bit, and provides just a light note of floral complexity. Add the honey a little at a time, and taste to gauge; apricots vary a great deal in sourness, and you may find you need less honey if you’re working with an extra-ripe, sweet variety.
Steps
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1
Done
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Line dehydrator trays with nonstick fruit-leather sheets. |
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2
Done
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Combine the raspberries, apricots, and water in a large food processor (or blender). Process into a smooth purée. Add 2 Tbsp of the honey and mix well. Taste and decide whether the purée needs more sweetening; if so, add the remaining 1 Tbsp honey. |
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3
Done
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Using an offset spatula or the back of a spoon, spread out the purée on the prepared trays, |
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4
Done
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Peel the fruit leather off the nonstick sheet. Cut into single serving portions and roll up in plastic wrap or parchment paper. (If using parchment, tie or tape the roll to keep it together.) |
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5
Done
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Store in an airtight container, preferably with a silica gel packet to extend freshness, in a dark |
