1 pound ripe apricots, plums, peaches, strawberries, or blueberries washed
and coarsely chopped
2/3 cup sugar
1. In a medium saucepan, combine fruit and sugar over low heat, stirring
until sugar is dissolved. Raise heat to medium low; bring mixture just to a
simmer. Cook, stirring occasionally, until mixture is thick and fruit is
very soft, 30 to 40 minutes.
2. Preheat oven to 200°. Line a baking sheet with a Silpat or parchment
paper; set aside. Using an immersion blender, or food processor fitted with
the steel blade, puree until very smooth. Strain through a fine mesh sieve. |
3. Spread strained fruit mixture evenly over prepared baking sheet. Bake
until dry, but still tacky, about 2 hours. Cool completely.
4. Cover surface of fruit with parchment paper. Invert onto cutting board;
parchment side down. Peel off Silpat. With the pizza wheel, cut fruit in
half lengthwise and again in half crosswise, forming four equal rectangles.
Cut through parchment with a knife to separate. Roll each rectangle up
tightly in parchment paper beginning with the short side of the fruit that
does not have extra parchment paper. This will allow you to peel the fruit
from the parchment paper. Store them in an airtight container for up to 2
weeks. |
