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Fruit
Leather
By Chef
Condra Easley, Patisserie Angelica, Santa Rosa, CA
Yield:
Two sheet pans
Ingredients:
2
cups Seedless Puree
(The Perfect Puree of Napa Valley or Boiron. These have minimal
sugar added so the leather will be tart.)
Virtually any fruit puree will work.
Procedure:
Preheat oven to 200° F.
With
an offset spatula spread out the puree of choice on a silicone
baking mat thinly, trying to smooth evenly. Dry in oven 30-50
minutes. To test for doneness, remove from oven and try to
catch the edge of the leather and pull up. If it dries too
much it will be brittle and shatter. It should be flexible
and not too sticky. At this point you may fold or crumple
into shapes.
Store
in an airtight container.
Other
Related Links:
For
more information e-mail: info@patisserieangelica.com
Chef
Recipes:
Chocolate
Butter Ganache Heaven
Dried
Fruit Chips
Fruit
Leather
Oven
Roasted Bannas
Oven
Roasted Banana Cake
Oven
Roasted Banana Baked Alaska
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