OnGuard. Peach. Fruit leather. That happened and its good! But heres the thing about homemade fruit leather... there are a TON of variables! Water content of the fruit, the oven, the way the wind is blowing... you get the idea. So here is what I learned: 1. 1 drop of oil to one cup of fruit puree seems to be the magic ratio. Maybe add 1 extra drop to the *total* amount of puree (not per cup, but the whole batch) if you want a bit of extra flavor. 2. For this batch of peach-- I left the skins on! Why lose nutrients, am I right? Just wash, pit, cut into chunks and toss in the blender! 3. If your fruit is slightly overripe like mine was, start with one tablespoon of your favorite sweetener (if you think you need it at all) and adjust from there! This batch was 3 cups peach puree, 3 drops of OnGuard and 1 tablespoon of organic agave. 4. Set your oven on low (how low depends on how thick you poured the fruit puree and how efficient your oven is!) but DO NOT leave it open. I have seen some recipes that recommend it. Just dont. It will ruin your oven. Usually the temp you will need will be between 150-225 degrees F. 5. Line a cookie sheet with a lip (this is important, trust me!) with parchment paper then pour in your puree. Start in the middle of the cookie sheet and let it spread out on its own. The puree should not be spread thin (then you will have fruit crisps, which is not so terrible), but should not be left too thick, either. 6. Once your puree is in the oven it could take anywhere from 4-6 hours, again depending on water content and your oven. You will know it is ready to come out of the oven when it is tacky in the center, but no longer like jam (if you test it too early, you will know exactly what I mean here). Have you ever tried to make you own fruit leather? Share any tips you have here!
Posted on: Thu, 25 Sep 2014 22:17:40 +0000
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