- Sugarlaws - http://www.sugarlaws.com -

Fruit Roll-Ups

Posted By katy On October 1, 2009 @ 8:30 am In desserts,food | 20 Comments


This is an awesome recipe year round, but it’s particularly great when you’re trying to use up the last of your abundant summer fruit.  I had a giant bowl of peaches and nectarines in the fridge waiting to be used up, but you could make this recipe with any fruit — apples, figs, pears, berries, or some awesome combination of all of them.  This is a surprisingly sweet snack, but healthy and portable — could you ask for anything better to send with your kids to school?

I originally saw this idea on Simply Recipes [1], but I’ve simplified the process a lot (no pun intended).  No boiling, and only a few hours of baking.  Put this in the oven when you get home tonight, and they’ll be ready by the time you’re done watching Jon Stewart (oh, wait, maybe that’s just how *I* know it’s bedtime).

Last, but not least, a few people have been asking about subscribing to a food-only feed for Sugarlaws.  I’ve created it, and you can subscribe here: http://www.sugarlaws.com/category/food/feed

Now go make some homemade fruit roll ups!

Fruit Leather from Sugarlaws

Fruit Roll-Up Recipe

3 large peaches or nectarines, or 8 apricots, or a mix of the others
1 tbsp sugar


Remove any pits and roughly chop the fruit.  Puree the fruit and sugar in a blender or food processor until smooth.

Place a Silipat sheet on a baking sheet, and spread the puree thinly over the Silipat.  Heat the oven to 200 degrees, and bake the fruit leather for about 4 or 5 hours.  When the fruit leather is ready (no longer sticky in the center, peels easily from the Silipat), peel it up from the plastic wrap, cut into strips, roll and serve.

Fruit Leather from Sugarlaws

Article printed from Sugarlaws: http://www.sugarlaws.com

URL to article: http://www.sugarlaws.com/fruit-leather

URLs in this post:

[1] Simply Recipes: http://simplyrecipes.com/recipes/how_to_make_fruit_leather/

Copyright © 2009 Sugarlaws. All rights reserved.