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.
