[Sca-cooks] fruit leather (was pesto)

[Robin Carroll-Mann]

On 6 Sep 2001, at 10:08, Jennifer Thompson wrote:

> 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?

Granado's recipe for peach leather (Carne de Duraznos) calls for
one pound of sugar to two and a half pounds of peaches (two
pounds of peaches if they're not fully ripe.)

Comment at recent baronial meeting when I placed "peach flesh"
on the refreshment table:  "Cool!  Period rollups!"


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net