They’re a definite hit with our son. We’ll see how long the jar on our countertop lasts…
Cherry Fruit Leather
Adapted from Put ‘em Up!
* 4 cups sweet dark cherries, stemmed and pitted (a cherry pitter will definitely come in handy)
* A large splash (roughly 1/5 cup) of water
* 1/4 -1/2 cup sugar (original recipe calls for 1/2 cup but these would have been plenty sweet with less)
* You will also need either unbleached parchment paper or a Silpat
1. Put the cherries and water in a medium-sized pot (taller sides are better since you’ll be blending in the pot) and bring them to a boil. Simmer until the cherries begin to break down, about 10 minutes. Puree the fruit, using an immersion blender or by pouring it into a blender and then back into the pot again (an immersion blender is sooooo much easier for this type of thing – if you don’t already have one, I highly recommend that you get one!)
2. Preheat the oven to 170 degrees. Line a jelly-roll pan or rimmed baking sheet with unbleached parchment paper or a Silpat and set aside (next time, I would use a Silpat as the paper did stick in a few spots when it came time to peel the leather off of it.)
3. Add the sugar and continue to simmer the cherry puree over low heat, stirring frequently, until it thickens to the consistency of baby food – this may take 10-15 minutes.
4. Spread the sweetened, thickened puree onto the baking sheet, tilting to create an even layer about 1/8 inch thick (note, it is challenging to get the mixture truly evenly spread – ours ended up slightly thicker in the middle so part of the leather ended up a tiny bit sticky). Bake in the oven until just tacky to the touch, about 2 hours (this took us significantly longer as our oven kept turning off – it doesn’t seem to handle low temps well).
5. Cool to room temperature. Slide the parchment paper or Silpat onto a cutting board and peel the leather off. Then cut the sheet of leather in half across the middle (the short way), roll each half up and slice the roll into 2-3″-wide pieces. Store, rolled up in an airtight container on the counter for up to a month.
You might also like:
- Maraschino Cherries
- Strawberry Jam
- Wild Blackberry Sorbet With Lavender & Garden Mint
- Strawberry Mint Lemonade