Saturday, November 24, 2012

caramel apple fruit roll-ups

I'm baking my way through a list of nostalgic foods that I loved eating as a kid. Last week it was iced oatmeal cookies and this week it's fruit roll-ups.

My first attempt for making fruit roll-ups was a few weeks ago when we were visiting my husband's family in NoCal. There was a quince tree on their property bearing fruit and it was just begging to be made into something. So fruit roll-ups were made. Making homemade fruit roll-ups are incredibly easy and tasty, it's just another recipe that you have to have a little patience.

A baking note: Don't plan on baking anything in your oven for the next 6 - 8 hours.

Caramel Apple Fruit Roll-Ups
makes 2 baking sheets 

3 - 4 large Granny Smith apples
1/4 cup water/apple juice/apple cider
1 - 3 tablespoons brown sugar (or to taste)
pinch of cinnamon
generous pinch of kosher salt
1/4 teaspoon vanilla extract
squeeze of lemon

You'll also need two rimmed baking sheets and 2 Silpat mats if you have them.

You can also use parchment paper instead of Silpats, but I haven't tried that yet.
Wash and peel your apples.

If your apples are organic and you want a little texture in your roll-ups, leave the skin on.

***Since this was technically my second attempt for making roll-ups, I didn't use organic apples. Ssshhhhh. Don't tell anyone.***

Roughly chop your peeled or unpeeled apples into 1/2 cubes.

Place them into a pot and over medium heat. Add your liquid - water/apple juice/apple cider. Cover and cook until the fruit is soft - about 5 - 7 minutes. You'll know when the fruit is done because it will look like apple sauce. Add your brown sugar and cook a few seconds more to melt the sugar. Remove from heat and stir in your cinnamon, kosher salt, vanilla and lemon. Set aside and cool slightly before blending.

After your mixture has cooled slightly, pour it into a blender or food processor. Blend/blitz until smooth.

Line two rimmed baking sheets with Silpat mats or parchment paper. Using an offset spatula, spread your puree evenly into a thin layer.

Place two racks in your oven evenly spaced (upper and lower thirds) and set to the lowest setting. My lowest setting for my oven was 170°F. 

Place your raw roll-ups into your oven and basically forget about them for the next 4 - 6 hours. Every two hours, rotate your pans for even drying. 

After 6 hours, test your roll-ups by lightly touching the surface. It should be sticky but not raw. Continue baking if needed.

Remove from oven to let cool completely.

Once cooled, place a piece of parchment on top and flip the Silpat mat over. Gently peel mat off of fruit leather. 

At this point it's ready for giving or storing. Roll up your fruit leather and tie with bakers string. Tie several pieces of string on the roll and cut into desired pieces with kitchen scissors.

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