Question on drying Fruit Leathersgreenspun.com : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread
I am new to drying, and have a question for all you pro's out there.
When making fruit leathers do you add sugar or something for sweetness?
Thanks in advance
-- Allene (email@example.com), November 21, 1999
I wouldn't add any sweetner. The fruit concentrates natural sweetner as it dries. Keep it natural.
-- j werner (firstname.lastname@example.org), November 21, 1999.
I have used flavored applesauce and it was great. I dried pureed cranberries but they were awful, not sweet at all. The canned fruit pureed in the blender and then dried was the only thing that really turned out okay. I quit wasting my time on fruit leather.
-- Carol (email@example.com), November 21, 1999.
Fruit leather works really well for me (drying some pears right now). This is how I do it: big pot of chopped pears (left the skins on for this batch), **can of unsweetened pineapple juice, and a few spoonfuls of honey** brought to boil for a couple of minutes to poach the pears. Scoop the fruit out of the syrup (syrup can be reused for several batches), puree it to the consistency of thick applesauce. Spread puree out 1/4 inch thick on a sheet of wax paper set inside a pan (mine is non-stick), and leave it in the oven at lowest heat setting (between 115 and 145 deg. F.). It will take several hours for the surface to become stiff and shiny. Pull the leather up off the wax paper, flip it over, and dry the other side a bit longer. When it comes out of the oven, dust both sides w/ cornstarch and roll the leather up in wax paper. Keep it in a plastic bag.
-- silver ion (firstname.lastname@example.org), November 22, 1999.