Grape Fruit Leather
- Yield: 8 servings
- 10cups green, red or black seedless California grapes, stemmed and rinsed (about 3 1/4 pounds)
- 1tablespoon lemon juice
- 1tablespoon honey
- Puree the grapes in a blender or food processor until very smooth. Pour the puree into a fine sieve and press hard with a spatula to extract as much juice as possible. Puree the grapes again and put them back into the sieve. Press again and reserve the juice for another recipe. You should have about 2 cups of puree.
- Pour the puree into a small saucepan with the lemon juice and bring to a boil. Simmer, stirring often and scraping the sides, until the puree turns glossy and darkens slightly, 20 to 25 minutes. Stir in the honey.
- Preheat the oven to 200F using convection mode if available. Line a large-rimmed baking sheet with a nonstick baking (silpat) sheet. Pour the puree onto the mat and spread into an 1/8-inch thickness using an offset spatula, leaving a 1-inch border around the edge. Bake 1 1/2 to 3 hours, rotating the tray halfway through, until the puree is tacky and not quite dried in the center. Let stand at room temperature until fruit leather peels easily from the tray, 24 hours to 48 hours.
- Place a piece of wax paper over the fruit leather and invert. Peel off the silpat and starting at the long end, roll up the fruit leather and parchment. Using scissors or a sharp knife, cut the fruit leather into 1-inch segments. Store in a resealable plastic bag for up to 1 week at room temperature or 2 to 3 months in the freezer. Makes 1 sheet, 8 (1-inch wide) rolls.
Recipe courtesy of the California Table Grape Commission