Magical Fruit Leathers
MagicalButter
Ingredients
Strawberry Lemonade Leathers
- 1-pint Strawberries (washed, cored and diced)
- 1 teaspoon Citric acid
- 4 tablespoons Magical honey
- 2 tablespoons Lemon juice
Cinnamon Blueberry Leathers
- 1-pint Blueberries
- ½ Cinnamon stick
- 4 tablespoons Magical honey
- 2 tablespoons Lemon juice
Mango Star Anise Leathers
- 2 pieces ripe Mangoes (peeled, deseeded and cubed)
- 2 pieces Star anis
- 4 tablespoons Magical honey
- 2 tablespoons Lemon juice
Pear and Cloves Leathers
- 3 pieces ripe Bartlett pears (peeled , cored and diced)
- 4 tablespoons Magical honey
- 2 pieces Cloves
- MagicalButter Machine
Directions
Strawberry Lemonade Leathers
Place all ingredients into a small pot on medium high heat. Cook for 10 min or until obtaining a jammy like consistency.
Pulse the mixture into a high-speed food processor. Place into a dehydrator tray lined up with parchment paper or into a baking sheet lined up with Silpat.
Spread thin and evenly but not too thin (1/8” thick), dehydration will absorb some of the moisture. Place in dehydrator or oven at 170F for 3-4 hours. If using Silpat, transfer onto parchment paper and cover with another piece of parchment so both sides are covered.
Cut some 2” thick ribbons, remove one side of the parchment and roll the ribbons (exposed side up), tie the fruit roll up with butcher twine.
Store in a dry cool place.
Cinnamon Blueberry Leathers
Place all ingredients into a small pot on medium high heat. Cook for 15 min or until obtaining a jammy like consistency.
Discard the cinnamon and pulse the mixture into a high-speed food processor. Place into a dehydrator tray lined up with parchment paper or into a baking sheet lined up with Silpat.
Spread thin and evenly but not too thin (1/8” thick), dehydration will absorb some of the moisture. Place in dehydrator or oven at 170F for 3-4 hours. If using Silpat, transfer onto parchment paper and cover with another piece of parchment so both sides are covered.
Cut some 2” thick ribbons, remove one side of the parchment and roll the ribbons (exposed side up), tie the fruit roll up with butcher twine.
Store in a dry cool place.
Mango Star Anise Leathers
Place all ingredients into a small pot on medium high heat. Cook for 15 min or until obtaining a jammy like consistency.
Discard the star anis and pulse the mixture into a high-speed food processor. Place into a dehydrator tray lined up with parchment paper or into a baking sheet lined up with Silpat.
Spread thin and evenly but not too thin (1/8” thick), dehydration will absorb some of the moisture. Place in dehydrator or oven at 170F for 3-4 hours. If using Silpat, transfer onto parchment paper and cover with another piece of parchment so both sides are covered.
Cut some 2” thick ribbons, remove one side of the parchment and roll the ribbons (exposed side up), tie the fruit roll up with butcher twine.
Store in a dry cool place.
Pear and Cloves Leathers
Place all ingredients into a small pot on medium high heat. Cook for 15 min or until obtaining a jammy like consistency.
Discard the clove and pulse the mixture into a high-speed food processor. Place into a dehydrator tray lined up with parchment paper or into a baking sheet lined up with Silpat.
Spread thin and evenly but not too thin (1/8” thick), dehydration will absorb some of the moisture. Place in dehydrator or oven at 170F for 3-4 hours. If using Silpat, transfer onto parchment paper and cover with another piece of parchment so both sides are covered.
Cut some 2” thick ribbons, remove one side of the parchment and roll the ribbons (exposed side up), tie the fruit roll up with butcher twine.
Store in a dry cool place.
