Fruit Roll-Ups
From the Cookbook
Makes 10
Plan Ahead
This is essentially a recipe for fruit ‘leather’, but as we’re in full-on veggie mode, we won’t dwell on that word. You can use any fruit you like to make these roll-ups
– in fact, they’re a fantastic way to make the most of a seasonal glut. However, avoid any temptation to use frozen fruit, as it tends not to set as well as fresh. These are astonishingly easy to make, so don’t be put off by the long cooking time because the fruit is simply left to bake in the oven overnight.
TIP: good combos of fruit include strawberries and blackcurrants, apples and blackberries, and green grapes and kiwis.
Serves:
10Equipment:
- 1 rectangular shallow roasting tin, 20 × 30cm
Ingredients
Sunflower oil, for oiling
500g mixed fresh fruit, washed
Method
- 1
Preheat the oven to 70°C/50°C fan. Lightly oil the roasting tin and line with lightly oiled non-stick baking paper.
- 2
Trim any larger pieces of fruit and remove any leaves, stones or pips and stalks. Place the fruit in a saucepan and cover the pan with a lid. Cook gently over a low heat for 10 minutes or until the fruit is soft but not yet broken down.
- 3
Transfer the fruit to a blender or food processor and blitz for 3 minutes or until very smooth. Pour the fruit purée into the lined tin and leave to bake overnight – 12–15 hours is usually long enough for the fruit to be dry to the touch and leathery, although some fruit will take less time.
- 4
Remove the tin from the oven and use sharp scissors to cut the fruit ‘leather’ into 3cm-wide strips across the tin from one long side to the other to make 10 strips. Roll each strip up into a snail-shell shape. Store the fruit roll-ups in an airtight container for up to 3 weeks.
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