BLACKBERRY AND APPLE LEATHER

Blackberry and Apple Leather image

Yield makes two 10 by 12-inch sheets

Number Of Ingredients 4

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1 pound, 2 ounces blackberries
1 pound, 2 ounces peeled, cored, and chopped cooking apples (2-3 large apples)
Juice of 1 lemon
7 tablespoons honey

Steps:

Preheat the oven to a very low setting - I use 140°F (approximately). Line two baking sheets, measuring about 10 by 12 inches, with parchment paper.
Put the blackberries, apples, and lemon juice into a pan. Cook gently until soft and pulpy, about 20 minutes. Press the mixture through a sieve or food mill into a bowl; you should have about 1 1/2 pounds of fruit purée. Add the honey and mix well.
Divide the purée between the two baking sheets. Spread it out lightly with the back of a spoon until the purée covers each sheet in a thin, even layer.
Put the baking sheets in the oven for 12 to 18 hours, until the fruit purée is completely dry and easily peels off the parchment. Roll up the leather in parchment or waxed paper and store in an airtight container. Use within 5 months.
VARIATION
There is no end to the possible variations here-you can turn any fruit into a leather. All you need to do is create a smooth, thick purée with your chosen fruit before drying it out. Try plums, spicing the purée with a little cinnamon; or peaches, infusing them with a few honeysuckle blossoms as they cook. For a savory leather, use half apples and half tomatoes seasoned with 2 teaspoons of souper mix (p. 199) or celery salt.