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A excellent way of converting surplus fruit into a versatile and tasty snack.
1kg cooking apples (peel, chopped and cored)
1kg plums (stones removed)
Juice of 2 lemons
300g honey
Preheat the oven to about 60 degrees centigrade.
Line four 30cm x 24cm baking sheets (swiss roll tins) with parchment.
Stew the fruit and lemon juice in a pan until they are soft, this should take about 20 minutes.
Rub the mixture through a sieve to create a smooth fruit puree, add the honey and stir well.
Spread the puree over the baking sheets to form a thin even layer.
Put the tins in the oven for about 12 - 18 hours, or until the leather peels easily of the sheets.
Roll up in greaseproof paper and store in an airtight tin. Use within 5 months.
The same method can be used with any fruit and can be spiced up with spices such as cinamon or ginger.
This recipe is taken from the River Cottage Handbook No.2: Preserves
Read a blog post about apple and plum leather.
