These fruit
roll ups are pretty, tasty and have just the right amount of sweetness! This is
a great recipe for adding to the lunch box for kids, and so quick to
prepare!
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Ingredients for HONEY CINNAMON APRICOT
FRUIT LEATHER
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YIELD: 1 Tray
(multiply for bigger batches)
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Apricots
in Juice (or Syrup)*
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800g tin (or 1
litre / 1 quart)
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Honey
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1 tablespoon
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Ground
Cinnamon
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1/2 – 1 teaspoon
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*or 1 1/2
cups cooked apricot puree
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1.
Line a fruit leather insert (for a dehydrator tray, round inserts are pictured
right) with non-stick baking paper - cut to size/shape as required so it fits
inside the tray.
2.
Place lined fruit leather insert onto your dehydrator tray.
3. Drain apricots and puree apricots with
cinnamon and honey until smooth.
4. Spread apricot puree evenly onto the lined
fruit leather insert.
5.
Sprinkle the top of the mixture with extra ground cinnamon, if desired.
6.
Dehydrate for 5-7 hours at 55°C (130°F) or until dry. Surface may be slightly
sticky (but it must be dry).
NOTE: If you're
making several trays of fruit leather, or a combination of dried fruit slices
and fruit leather, this will extend the dehydration period. Always continue
dehydrating until the desired texture is achieved and rotate trays as required.
7. Remove
fruit leather from the fruit leather insert, leaving the paper backing attached
if you prefer (our children prefer it left on). Roll up the fruit leather to
form a log and cut into 6-8 pieces with clean kitchen scissors (or a sharp
knife) OR wrap the whole log in baking paper, twist the ends closed and freeze
for longer storage. 8.
Fruit leather can be stored in an airtight container in the refrigerator for up
to 3 weeks or frozen for up to 3 months.
Author:
Megan Radaich
Image Credit:
Megan Radaich
Publication: Orchard Fresh Fruit
Preserving Guide