Effortless Cherry Fruit Leather (Print Version)
# Ingredients:
→ Fruit Base
01 -
65 g sugar or honey, up to you
02 -
60 ml water
03 -
4 cups cherries, fresh and already pitted
# Instructions:
01 -
Once the fruit leather’s done drying, peel it off gently. Cut it into strips with scissors. Roll them up and stash in a container that seals tight. If you want, toss an oxygen absorber in to soak up any sneaky moisture.
02 -
Kick off by setting your oven to 77°C (that’s about 170°F). Put silicone mats on your baking trays, then pour the puree on in two flat layers. Rotate the trays every so often and bake for 5 hours. You’re looking for it to be no longer wet, just a bit sticky but mostly dry.
03 -
Put your dehydrator at 52°C (125°F). Leave it alone for 8-12 hours. What you want is bendy, not sticky, fruit leather.
04 -
First, put parchment or silicone sheets onto your dehydrator trays. Then spread the blended cherry mixture evenly across with your spatula.
05 -
Take the cooked cherry mix, dump it into your blender or food processor, and whiz it until there’s not a single lump left.
06 -
Pop those pitted cherries, water, and your sweetener in a non-reactive pot. Turn the heat to medium, let it bubble gently, and keep stirring. When the cherries are super soft, you're good.
07 -
Rinse the cherries really well. Yank off any leaves or stems. Then grab your cherry pitter and get out all the pits.
# Notes:
01 -
Stick it in the fridge if you want it to last. You can actually use almost any kind of fruit for this, depending on the season.
02 -
Don’t toss the cherry pits. You can save them for things like jelly or syrup if you want, but skip putting them in with the fruit leather.