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Kate Wesson's Plum, Damson & Hibiscus Fruit Leathers Recipe

Fruit leathers on a plate
Fruit leathers are a great way of using up gluts of fruit. They're perfect in lunches or as a healthy snack. And they keep for up to 6 months.
Ingredients
800g Plums 200g Damsons
3 Hibiscus flowers 50g Honey
Juice of 1 Lemon Flavourless oil for greasing
Fruit leather method stages

Method

  • Place all the fruit and a splash of water in a large heavy-based saucepan with a lid over a low heat.
  • Cook for around 20-30 minutes or until the fruit is well broken down and mushy.
  • Remove from the heat and pass through a fine mesh sieve, discarding any skins and stones.
  • Place the fruit puree back in the pan with the juice of a lemon, the honey and the hibiscus flowers, heat gently for a further 20 minutes stirring from time to time until you have a thick fruit puree. Fish out the hibiscus flowers and discard.
  • Cut to size 4 sheets of non-stick baking parchment to fit the dehydrator trays.
  • Spread the puree out as thinly as possible over the parchment papers using a rubber spatula. Carefully place each parchment on a tray and slid into the Buffalo Dehydrator.
  • Set the dehydrator to 60°C and 8 hours.
  • After 8 hours check the fruit leathers are dried out enough to peel of the parchment. If you find the parchment has stuck a little, turn the fruit leather over and dab the back of the parchment with a clean damp cloth or some damp kitchen roll, it should easily peel away after this.
  • Place the fruit leathers on a very lightly oil sheet of parchment paper and cut into strips, roll up and tie with a little piece of string. Keep for up to 6 months.
PRODUCTS YOU MAY FIND HELPFUL WITH THIS RECIPE
Buffalo 6 tray dehydrator Vogue baking paper Vogue rubber spatula
Buffalo Dehydrator
Vogue Baking Paper
Vogue Rubber Spatula
By Kate Wesson
Freelance professional food stylist with over ten years' experience.
Kate has an obsessive passion for beautiful food which stems from watching her mum whip up pickles, jams and hearty crumbles.

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