City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Grown-up Fruit Leather

Sept/Oct 2014

from Debby Waldman

1 banana

1 c. applesauce

1 c. peach brandy sauce

١/٤ c. strawberry apricot jam

1 t. cinnamon

١/٢ t. cloves

1 c. finely chopped pecans as garnish

Blend everything except pecans to the consistency of a smoothie, adding brandy, apple juice or maple syrup as needed (or, in the case of the brandy, as desired)

Coat two to three plastic dehydrator sheets with non-stick spray and pour the fruit mixture until the tray is just filled. Be careful not to overfill, or the mixture will spill into the tray (which makes a mess that is especially difficult to clean). Use a spatula to spread the mixture to the edges of each tray if necessary. Sprinkle chopped pecans over top.

I usually set my dehydrator to 180°F. Check on the fruit leather after eight hours. You’ll know it’s done when it’s dry and easy to lift off the sheet.

Some people slice and roll their fruit leather. I use scissors to cut mine into two- or three-inch strips and store it in an airtight container. It can last for months, but it probably won’t.

You can also make fruit leather in a 180°F. oven, but as one of the instructors warned, it will tie up your oven for hours – at least eight, more if the mixture is thick – and use more electricity. If you use an oven, line cookie sheets with parchment paper. You’ll know the fruit leather is ready when it peels off the paper
– or when the paper peels off the leather.