Fruit Leather Recipe

apricot fruit leather pulled back from a silpat with a hand

Prep Time: 10

Cook Time: 12

Servings:

Calories: 84kcal

Author: Maureen Abood

Homemade fruit leather is very easy to make, anda great way to use up your abundance of ripe summer fruit. Use this recipe to make leather with most any fruit you like. A Silpat will release the fruit leather with the most ease. Makes one standard half sheet pan (18”x13”) of leather.

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Equipment

1 Silpat silicone baking mat

Ingredients

1-2 pounds apricots
1 lemon or lime
1/4 cup water
1/3 cup cane sugar or granulated sugar

Instructions

Line a flat, not warped, sheet pan (18”x13”) with a Silpat or parchment paper. Place a rack in the middle position of the oven, and turn on the oven to the lowest setting, about 140˚F.
Pit the apricots but pulling them apart in half or slicing with a knife first, and removing the pit.
In a heavy saucepan, bring the fruit, lemon juice, sugar and water to a boil over medium-high heat. Stir occasionally as the fruit cooks; use your spoon to break down the apricots.
Reduce heat to medium-low and simmer the fruit mixture until fairly smooth, with some chunks remaining, about 15 minutes.
Puree the cooked fruit in a blender or food processor until smooth, about 30 seconds. Pour the puree on the lined sheet pan and spread evenly with an offset spatula. Try not to touch the sides of the pan with pureé.
Bake for 6-12 hours, until the leather is mostly dried but still slightly tacky to touch. The length of time this takes depends on the thickness of your fruit. To roll up the fruit, if using a Silpat, peel the entire sheet of leather off the Silpat and lay it on the same sized sheet of waxed paper before cutting into strips and rolling up. f using parchment, do not remove the leather, and cut into strips then roll up. Eat the leather immediately or store in an airtight container in the refrigerator.

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