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Fruit leather is a sheet of pureed fruit that has been dried. Fresh fruits that make excellent leathers are apples, apricots, berries, sweet cherries, nectarines, peaches, pears, pineapples, and plums. An electric dehydrator is the easiest way to dry a fruit leather: Drying can also be done in the oven. Cover a drying tray or baking sheet with plastic freezer wrap, extending it over the edges.
1 cup puree will make 2 to 3 servings
Peel and seed or pit:
Ripe fruit
Chop fruits that darken when exposed to the air - apples, apricots, nectarines, peaches, and pears. Place the fruit in a saucepan, and cook, stirring, over low heat, until a candy thermometer reaches 190 degrees F. Let cool thoroughly, then puree in a blender, food processor, or food mill, straining, if necessary, to make a fine, smooth, fairly liquidy puree. If the puree is very thick, thin it with:
Fruit juice
If the fruit needs sweetening or additional flavor, add:
A little corn syrup, honey, sugar, or lemon or orange juice (Corn syrup prevents the formation of crystals, so it is best for long storage. Saccharin based sweeteners can also be used.)
Spread the puree on the tray, 1/8 inch thick in the center and 1/4 inch thick around the edges.
Dry in a dehydrator at 135-degrees or in the oven at 140-degrees or the lowest setting. The fruit is ready when the sheet is leathery and not sticky.
While still warm, roll up the leather jelly-roll fashion in the plastic wrap. If desired, use scissors to cut the roll into serving pieces. Cool, and then pack in airtight containers. For longest keeping, refrigerate or freeze.
NECTARINES
Nectarines, even at their best, are sometimes not as juicy as peaches, but their flavors can be sublime. If you use nectarines in a recipe that calls for a bit of juice, add some orange or pineapple juice. Nectarines are tricky to pit neatly, but protecting the condition of the flesh is not an issue when making fruit leather.
