fruit leathers

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gypsy

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fruit leathers
« on: September 04, 2014, 20:47 »
Today I tried to do a raspberry leather for the first time. The fruit was very juicy and it spread out on the tray a bit too thinly. The edges were done before the centre. Is there a way to contain the fruit pulp to prevent this.
Catherine

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Madame Cholet

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Re: fruit leathers
« Reply #1 on: September 08, 2014, 22:04 »
It does this because the air flow is around the edges just have to leave it a bit longer till the middle is done.
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gypsy

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Re: fruit leathers
« Reply #2 on: September 08, 2014, 22:44 »
The edges were crispy before the middle was solid. The tray was not full as i did not have a lot of fruit

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snow white

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Re: fruit leathers
« Reply #3 on: September 09, 2014, 17:42 »
Line with cling film and bring the edges up a bit.

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gypsy

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Re: fruit leathers
« Reply #4 on: September 09, 2014, 20:40 »
I tried to do that but did not manage very well, I need to find something else to hold it together. I will probably not do any leathers for a while now, no fruit left at the lottie,  :(

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chrissie B

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Re: fruit leathers
« Reply #5 on: September 10, 2014, 22:34 »
I take it these are sweeties and not something or a kinky nature  :lol:, I saw these on a sweet prog called simply sweets , could you make a veg alternative .
chrissie b
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gypsy

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Re: fruit leathers
« Reply #6 on: September 11, 2014, 09:34 »
I am new to this game so do not know much yet, but apple and tomato is good and I have heard that you can put the strips into stew type meals to enhance the flavour and nutrition.

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grinling

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Re: fruit leathers
« Reply #7 on: September 12, 2014, 09:55 »
Might have not been thickened enough when put back onto the hob.
If non fan oven, leave door open a bit. Other suggestion has been to leave outside covered with a cheesecloth on a hot sunny day.

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gypsy

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Re: fruit leathers
« Reply #8 on: September 12, 2014, 10:44 »
The recipe I followed did not cook it on the hob, just pour straight onto the dehydrator tray. That may have been the problem.

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grinling

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Re: fruit leathers
« Reply #9 on: September 13, 2014, 17:12 »
A dehydrator will make it go to leather quicker.
I cut my fruit up and added a bit of water, simmered until mushy. Mashed it and added sugar to taste and added lemon juice. Put back into pan and boiled until it thickened and then put onto tray. Children impressed. Did apple and a plum sheet.

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LotuSeed

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Re: fruit leathers
« Reply #10 on: September 28, 2014, 00:06 »
I made fruit leather in the oven for the first time a few days ago. I started with frozen blueberries, heated them on the stove and then used the stick blender to purée. I poured the mixture onto a baking sheet lined with parchment paper, tamping the tray on the counter to get an even distribution. It took four hours to finish and only a small portion of the edges ended up crispy. Next time I'll pat the edges with a damp paper towel if they start getting too done before the center is.
If you're starting with a really runny mixture, maybe try reducing it on the stovetop a bit to boil off some of the water.
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Madame Cholet

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Re: fruit leathers
« Reply #11 on: September 29, 2014, 04:38 »
Yes I do similar cook down, blitz and poor in no sugar or lemon though add apple to really sour stuff like damson.

Just made gooseberry and cinnamon
plum and ginger
damson and apple
damson and red grape


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