Fruit Leather
By Chef Condra Easley, Patisserie Angelica, Santa Rosa, CA

Yield: Two sheet pans

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.

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.


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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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