Mealtime Makeover happens today at the Buckman Market. Join me for cooking demonstrations & kitchen tips as we serve up lunch ideas!
Class begins at 4 & runs ’till 6. Want to come prepared?
Read my post for Portland Farmers’ Market’s blog –
And here’s a recipe we’ll be demonstrating & sampling today. It’s from a wonderful book, The Homemade Pantry – 101 Foods You Can Stop Buying & Start Making by Alana Cernila. I adore this book – the recipes provide really simple ways to make favorite treats from childhood in your own kitchen. Toaster pastries, granola bars, peanut butter cups, maple popcorn, graham crackers. Plus, there are endearing stories with each recipe.
Makes 2 baking sheets or 2 dehydrator trays
3 pounds fresh or frozen fruit (whole berries, unpeeled & uncored apple quarters, peeled & pitted mangos, rhubarb cut into 2-inch lengths, or any pitted stone fruit)
2 Tbsp. fresh lemon juice
1/2 cup honey, or more to taste
1 cup applesauce
Combine the fruit & lemon juice in a nonreactive medium saucepan over medium heat. Cook, stirring occasionally, for about 20 minutes or until the fruit is entirely softened (alternatively, use a crock pot). Pass the puree through a food mill or fine-meshed sieve. Add the honey & applesauce and stir thoroughly. Taste & adjust the honey to your desired sweetness.
If using an oven, line 2 baking sheets with parchment. Pour the puree onto the baking sheets & bake at the lowest possible temperature for your oven (165˚ F is ideal) for 12 to 20 hours, or until dry to the touch with just a bit of stickiness.
If using a dehydrator, follow the directions provided with your machine. Make sure that you pour the puree as thin as possible, and that you dehydrate the sheets until they are mostly dry to the touch with just a bit of stickiness. This will take between 12 & 20 hours, depending on your mixture.
For either the oven or dehydrator, the drying time will depend on your equipment & the fruit that you use. Go by feel rather than time. If the rollups get too crisp for rolling up, eat them as “fruit chips” instead!
Lay the finished sheets over parchment, and with scissors, cut both layers together in rectangles. Roll the fruit & parchment together in small rolls.
The fruit rollups keep in a covered container at room temperature for 1 month, in the fridge in a covered container for 2 months, or in the freezer, sealed in a bag, for 6 months (thaw at room temperature).