Happy Tuesday!! I'm getting back on the bloggity-blog train after an extended holiday weekend relaxing and swimming (because the only time that it's okay to be outside during an Arizona summer is when you're completely immersed in water...).
But first things first!
Did everyone watch The Bachelorette?
I'm very happy with the final 3, and am definitely rooting for Chris - #yougofarmer! However, I wouldn't be entirely disappointed if he was the next bachelor, so if Josh wins then I think that's great too. (By the way, was anyone else's hubby surprised to find out that Josh's brother is Aaron Murray?! We didn't make the connection until tonight.)
And now on to pretty much the best snack ever... fruit leather!
It took me a couple tries to get this recipe right, but it was definitely worth it. The secret, my friends, is in the Silpat (more details below).
This recipe takes some time, but the amount of fruit leather that you get can't be beaten... and, you'll know exactly what's in them - 100% fruit!
What you need:
- Fruit of your choice (I used peaches and raspberries)
- 1 tablespoon of fresh lemon juice
1. Begin by blending all of your fruit in a blender (I peeled the peaches and removed the pit first).
2. Next, stir your mixture in a sauce pan for about 10 minutes, over medium heat, until it starts to thicken (do not let it boil). Add your lemon juice.
3. Place your Silpat on a baking sheet and pour your mixture over (about 1/8-1/4 inch thick).
4. Bake at 175 degrees for 6-8 hours. My oven could not go this low, so I used the "warm" setting (it took me probably 9 hours to get the center done).
5. The fruit leather will be done cooking when it is no longer sticky. If you feel like it's almost done, keep a close eye on it - if you over bake for too long you'll end up with fruit chips!
6. When the fruit leather is done, peel from the Silpat, cool, and then cut into strips. I wrapped mine in wax paper to "package" the pieces until they were ready to be eaten.
- Do not make your mixture too thin... it will be brittle and crack. I was surprised at how thick mine was to start and how much of it dehydrated. The first batch I made was so thin that I couldn't peel it off of the paper.
- If you use a fruit with seeds, your seeds will be noticeable when it is done baking. This did not bother me, but if you use all berries, you may want to strain the liquid before baking.
- The ends will likely dehydrate before the center, so make sure that when you're spreading the mixture on the baking sheet that you don't go skimpy on the edges.
- Since the fruit leather takes so long to bake, I put mine in the oven before I went to bed, and it was almost ready when I woke up.
- If you don't own (and do not want to buy) a Siplat (or something similar) you can try using parchment paper. I read a few recipes saying that this will work too.