Magical Fruit Leathers

Magical Fruit Leathers

Magical Fruit Leathers

 

Magical Fruit Leathers

MagicalButter

Ingredients

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    • 1-pint Strawberries (washed, cored and diced) 

    • 1 teaspoon Citric acid  

    • 4 tablespoons Magical honey  

    • 2 tablespoons Lemon juice 

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    • 1-pint Blueberries

    • ½ Cinnamon stick  

    • 4 tablespoons Magical honey  

    • 2 tablespoons Lemon juice  

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    • 2 pieces ripe Mangoes (peeled, deseeded and cubed) 

    • 2 pieces Star anis  

    • 4 tablespoons Magical honey  

    • 2 tablespoons Lemon juice  

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    • 3 pieces ripe Bartlett pears (peeled , cored and diced) 

    • 4 tablespoons Magical honey  

    • 2 pieces Cloves  

    • MagicalButter Machine

    Directions

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      1. Place all ingredients into a small pot on medium high heat. Cook for 10 min or until obtaining a jammy like consistency.

      2. 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.

      3. 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.

      4. 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.

      5. Store in a dry cool place.

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      1. Place all ingredients into a small pot on medium high heat. Cook for 15 min or until obtaining a jammy like consistency.

      2. 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.

      3. 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.

      4. 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.

      5. Store in a dry cool place.

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      1. Place all ingredients into a small pot on medium high heat. Cook for 15 min or until obtaining a jammy like consistency.

      2. 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.

      3. 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.

      4. 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.

      5. Store in a dry cool place.

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      1. Place all ingredients into a small pot on medium high heat. Cook for 15 min or until obtaining a jammy like consistency.

      2. 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.

      3. 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.

      4. 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.

      5. Store in a dry cool place.
      Tags: chef romain, chef romain avril, frenchycooks, romain, romain avril
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