Fresh Stone Fruit Leather
If you’re not already, you’ll soon be awash in delicious stone fruits. Plums, pluots, apricots, peaches and nectarines of all varieties are harvesting like gangbusters and making their way to your kitchen. While that first pound of stone fruit might seem like bliss, the third, fourth, even fifth pound might be a little harder to get through.
When you find yourself reaching that point try making this incredible fruit leather. A great trail-side snack, it can be easy on the pack but loaded with delicious and nutritious vitamins and minerals.
- 1 pound fresh stone fruit, peaches, apricots, plums, pluots, nectarines
- ¼ cup water
- ¾ cup sugar (optional)
- Preheat oven to 170°F. Oil a 13x9-inch baking pan (or line with Silpat non-stick liner). Half fruits, no need to remove pits. In a heavy 3-quart saucepan cook stone fruit, water and sugar over medium heat, stirring until the sugar has dissolved, about 5 minutes. Continue to cook, stirring frequently until mixture is thick, about 40 minutes. Remove any stones. In a blender or using an immersion blender, puree until smooth. Pour into greased baking pan and spread evenly with a spatula.
- Dry in oven until puree feels dry but slightly tacky, about 1 hour. Remove and cool pan completely on a rack. Using wax paper, cover top of leather and then peel off of pan, rolling up from one end to the other.
- Cut into 2-inch rolls and store in plastic wrap in a cool place for up to one month.