Damson and Crab Apple Fruit Leather
Tart damsons and pectin-rich crab apples are cooked down, then strained to remove stones and skins, reduced to a thick puree and slowly oven-dried into chewy fruit leather rolls. A three-ingredient recipe to preserve the autumn fruit tree harvests.
Equipment
- 2 Silicone mat
- Colander
Ingredients
- 400 g Damsons
- 600 g Crab apples cored weight
- 100 g Sugar
- 200 ml Water
Instructions
- Thoroughly wash the damsons and crab apples and pat dry.
- Core the crab apples to remove the pips.
- In a heavy-bottomed pot, add cored crab apples, damson and water. Bring to a boil, over high heat, then simmer for 30 minutes, covered, or till the fruit is cooked.
- Pass the fruit through a colander and press down with a ladle to extract the pulp. Check the passed fruit pulp for any damson stones that may have escaped.
- Bring the fruit pulp back to the pot and add sugar. Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring often to prevent sticking to the bottom of the pan. Continue stirring and cooking till the fruit pulp thickens and reaches a coating consistency.
- Transfer the thickened fruit pulp onto the silicone mats and spread evenly to a thickness of about 3-4 mm.
- Preheat the oven to 60ºC
- Place the mats in the oven and dry for about 1 hour.
- Once the fruit pulp sheets are dry to the touch, peel them away from the silicone mat and roll them. Transfer them onto a chopping board and cut them into 2.5 cm-wide rolls.
- Store in an airtight container at room temperature.
Tried this recipe?Please leave a review & rating
Mention @kitchenandotherstories or tag #kitchenandotherstories!