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Apple and Blackberry Leather

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Apple and Blackberry Leather

Fruit leathers are essentially dried fruit smoothies. Cut into strips and rolled up, these thin, pliable sheets of puréed fruit make brilliant sweets for children and grown-ups.

Preparation time:
30 minutes
Cooking time:
9 hours to 13 hours
Total time:
14 hours
Makes:
 30 rolls

Ingredients

  • 500g Blackberries
  • 400g Cooking apples, roughly chopped
  • 200g Caster sugar

Method

  1. Line two baking trays with baking parchment. Put all the ingredients in a fairly large saucepan and add 100ml water. Cover and cook over a gentle heat for 5 minutes, until the juices begin to run. Stir, then simmer, uncovered, until the apple has collapsed. Cool for 10 minutes, then scrape the contents of the pan into a blender. Pulse to a smooth, thick mush, then rub through a sieve to remove the cores, skins and pips.
  2. Spread the mixture out thinly on the baking sheets – it should be no deeper than a £1 coin – making sure that it does not ooze over the edge of the paper onto the baking tray. Slide onto a lower shelf in the oven, then set it at 80°C, gas mark ¼. Leave to dry out for a good 9–11 hours, or better still, overnight. If the leather is still damp in the centre, carry on drying it for another couple of hours. The leather is done when it is dry but still slightly tacky. At this stage it will peel away from the paper easily, revealing a smooth, glossy underside.
  3. Cut the leather into strips, roll these up into coils and store in an airtight container. They will keep in the fridge for up to a month or can be frozen for longer-term storage.

Comments and images

Average user rating 3 stars out of 5

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noonoo_kelly

noonoo_kelly 03 September 2009 15:19

Great recipe!!! Not a fantastic cook, I like to try various things that may appeal to my children and also my budget! This worked out extremely well and, to be honest, not sure the kids will have any as I LOVE it!

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3 stars out of 5

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Nutritional Info

Typical values per serving:
Energy 41.0kcal
Sugars 10.6g
Fat 0.1g
Salt trace

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in November 2007