Along my road we are anticipating a bumper crop of blackberries. They won't be ready for another 3 or 4 weeks but I am already planning jams, pies and ice cream. I have also discovered a number of apple trees at a near by round-about which could supplement my lone tree if it doesn't crop well this year. What a surprise to find some recipes in the Guardian today which should help me put some of these fruits away for the winter months.
Blackberry and apple leather
Makes 2 sheets of 24 x30cm
500g blackberries
500g peeled, cored and chopped
cooking apples (2-3 large apples)
juice of 1 lemon
150g honey
1. Preheat the oven to 60C. Line two baking sheets, measuring about 24 x 30cm, with baking parchment.
2. Put the blackberries, apples and lemon juice into a pan. Cook gently until soft and pulpy, about 20 minutes. Rub the mixture through a sieve or mouli into a bowl; you should have about 700g smooth fruit puree. Add honey and mix well.
3. Divide the puree between the two baking sheets. Spread it out lightly with the back of a spoon until the puree covers the sheets in a thin, even layer. Put the baking sheets in the oven and leave for 12-18 hours, until the fruit puree is completely dry and peels off the parchment easily.
4. Roll up the leather in greaseproof paper and store in an airtight tin. Use within 5 months.
Guardian, Perfectly Preserved, July 21, 2008
Subscribe to:
Post Comments (Atom)
2 comments:
I'm wondering if I could start frying in oven and then maybe half way through the process, just leave out in the dry air here...not sure...mj
Thanks for this interesting recipe. I'm wondering if I could start frying in oven and then maybe half way through the process, just leave out in the dry air here...not sure...mj
Post a Comment