For me, one of the great sites and smells of summer is a big basket of fresh peaches. We love eating them so much in my house that I tend to go a bit overboard at the farmers’ market every Sunday and buy way more than we could possibly eat in a week. As the days go by, some get bruises while others become uber soft and juicy. Unless you want to eat peaches for every meal there’s nothing you can really do with them except….make fruit leather!
If you think my kids like eating peaches, you should just see how excited they get for this homemade fruit leather. They go through it so quickly I tend to make about three batches a week, but one of the great things about this recipe is that it stays good for weeks, if not longer.
Peach Fruit Leather
Ingredients
- 4 ripe peaches (skin on)
- 1 tablespoon honey (optional if fruit isn't ripe enough)
Instructions
- Preheat oven to 225 F degrees.*
- Rinse and remove seeds from peaches.
- Place the peaches and honey in a blender and puree until smooth.
- Pour the mixture onto a parchment lined baking sheet and spread with the back of a spoon or spatula in a large rectangle (my rectangle was 11 x 15 inches) making sure that the thickness is completely even.
- Bake for 3-4 hours or until dry and not sticky to the touch. Remember, cooking times will vary depending on how thick you spread your mixture and how much water (juice) is naturally in the fruit.**
- Set aside and cool at room temperature; it takes several hours for the fruit to soften up. Note that when you first take the fruit leather out of the oven, the edges will be a bit dry and crispy, but if you allow it to sit out for several hours it softens up nicely.
- Cut with a knife, pizza cutter or scissors into strips, keeping the paper on if desired, then roll the leather into “roll ups”.
- * If you choose to use a dehydrator, cook the fruit leather at 135 degrees for 5 hours.
- ** Every oven is different, so the cooking time maybe less than 2 hours if your oven tends to run hot.
Nutrition
Calories: 220kcal | Carbohydrates: 55g | Protein: 4g | Fat: 1g | Fiber: 6g | Sugar: 50g
Did you make this recipe?Mention @Weelicious or tag #weelicious!
Thank-You , was Yummy
Love from Canada
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I too am a Kentucky “girl” (age 78) born at home on my grandfather’s farm in western Kentucky.
My grandmother’s cook made peach leather by mashing ripe peaches and spreading the pulp on big sheet pans lined with waxed muslin. They were placed on the galvanized roof of one of the sheds and covered with framed screens. The metal roofs were hot enough to blister bare skin. Sometimes she ground pecans fine and mixed into the peach pulp. During the war this took the place of candy. Fruits were split and dried the same way for winter use. We had a machine for peeling and slicing apples that was powered by one of the electric mixers. Occasionally the cook or one of her helpers would let me put the apples on the shaft – doing tasks in the kitchen seemed like a treat to me, the only girl in a herd of boys – they weren’t allowed in the kitchen.
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Saw you on the Today show. Good job! Excited to make the peach leather. Our area is rich in peaches, almonds, and rice. Looking forward to seeing what you have on your site all our crops.
Which dehydrator do you use/recommend?