Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 283 kcal | 80 kcal |
| Protein | 6.8 g | 1.9 g |
| Fat | 2.1 g | 0.6 g |
| saturated | 0.1 g | 0 g |
| Carbohydrate | 59 g | 16.7 g |
| sugars | 59 g | 16.7 g |
| Fibre | 10.3 g | 2.9 g |
| Sodium | 3 mg | 1 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.6 kg peaches
- 12 cups apricots
- 3 to 6 tablespoons honey (depending on how sweet you would like it)
- 6 Vanilla Beans
Instructions
- Use fruit that is properly ripe and soft along the seam. Underripe apricots are tart and fibrous, and that fibre survives the blender as threads running through the finished sheet.
- Peel the peaches if their skins are thick, but leave the apricots as they are. Peach skin goes papery on the tray, while apricot skin is thin enough to vanish into the puree and it carries most of the colour.
- Scrape the vanilla bean into the honey and stir the two together first. The honey coats the seeds and stops them balling up when they hit the cold fruit.
- Blend the stone fruit with the honey mixture until smooth but still thick enough to mound on a spoon. Anything that runs off the spoon will run off the mat as well.
- Spread it across a non-stick mat in one direction with a spatula, working end to end. Stone fruit puree is heavy and will not level itself out the way a thin berry puree does.
- Give it 7 hours at 40 °C, turning the tray front to back once along the way. Fan-driven machines are always drier at the back, and this sheet shows it as a darker band.
- The sheet is finished when a corner lifts without stretching and the whole face feels like soft leather. Any patch that looks darker or glossier than the rest is still wet underneath.
- Cut strips with scissors against a sheet of baking paper, roll them, and store them in a jar with a moisture absorber. Cool and dark they hold for a month, and the honey keeps them pliable longer than a plain fruit sheet stays.
