LOW CALORIE

Fruit Leather with Honey

⏳ Time

10 hours

🥕 Ingredients

🍽️ Servings

Description

The ideal variety of apples for fruit leather is Antonovka. It is so rich in pectin that no special gelling additives are needed. Stainless steel cookware is not suitable for cooking down the puree; it’s better to use cast iron or non-stick pans. Stirring should also be done with something non-metallic, such as a wooden spatula. Otherwise, the puree will oxidize and turn brown.

Ingredients

Antonovka apples - 1½ kg
Honey - 2 spoons

Step by Step guide

Step 1

Bake the apples whole, with the skin on, in the oven until soft. Depending on the size and variety of the apples, this will take about 30 minutes to 1 hour in an oven preheated to 356°F.

Step 2

Pass the baked apples through a sieve, ensuring that no seeds or skin get into the puree. Then transfer the puree to a large saucepan and reduce it until thick. The correct consistency is when you run a spoon through the puree, and it does not flow back together, but stays in the defined shapes.

Step 3

Add two tablespoons of honey to the puree, mix well, and spread it onto a baking sheet lined with parchment paper.

Step 4

Place the baking sheet in a preheated oven at 140°F and leave it there for eight to ten hours. Two hours before it's done, you can take out the fruit leather, cut it into strips about five centimeters wide, roll each strip into a small roll, and return them to the oven.