[Sca-cooks] fruit leather (was pesto)

[A. F. Murphy]

If your fruit is sweet, you might not need the sugar. (Which will slow down
the drying slightly, IIRC.) Taste the puree and see. I did this years ago
in a dehydrator, but I preferred just drying the sliced peaches.

Years since I've had a surfeit of peaches...

Anne

> [Original Message]
> From: Jennifer Thompson <JenniferT at ptb.com>
> To: sca-cooks at ansteorra.org <sca-cooks at ansteorra.org>
 > Date: 9/6/01 10:08:45 AM
> Subject: [Sca-cooks] fruit leather (was pesto)
>
> Speaking of summer oversized harvests, has anyone had any luck making
peach
> fruit leather? Puree fruit, add 1/4th as much sugar, let dry in slow oven,
> yes?
>