Riesling & Nectarine Fruit Leather

Often times people put lemon juice in their fruit leather to add a panache of acidic brightness.  Others, opt for the alternative route. Like for instance, perhaps the lovely past-its-prime opened riesling in my fridge. My thoughts…why the heck not?! People put wine in their jams all the time. Why not fruit leather?!

So here you are folks, some boozy snack food!

FruitleatherI_1

Please note: The alcohol is pretty much all boiled off here, but the sweet, acidic sparkle of my little Mosel Riesling remains. I threw in some leftover pulp from some grape juice that I made from scratch, but you could just add more stone fruits and some grape juice to compensate. Honey and aged balsamic vinegar round out the flavor profile and spiral this once childhood snack towards a sophisticated grown-up-only munchy.

As always, enjoy!

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Riesling & Nectarine Fruit Leather

6-8 c. of nectarines or various stone fruit, pit removed and chopped into 2-3 inch cubes

2.5 c. grape juice pulp or additional stone fruit with 1/4 c. grape juice

1/2 c. riesling or other bright, acidic white wine of your choice

1/3 c. of honey

2 tsp. aged balsamic vinegar (If you don’t have aged balsamic, take 2 tablespoons balsamic, throw in some sugar and reduce over medium heat, stirring constantly till you have reduced to a syrup of approximately 2 teaspoons)

1 sprig of cinnamon basil and/or rosemary

Simmer the nectarines, grape pulp and riesling together over medium heat, uncovered for approximately 15-20 minutes, stirring occasionally so as not to scorch the fruit.  If the pan threatens to dry out, splash more riesling into the pan.

Once fruit is softened, add the honey and balsamic, stir, add the herb(s) and pour into a glass bowl or measuring cup to cool.

When cool, remove the herbs and run the fruit through a food mill adding the pulp back to the mixture. (I like to have chunks of fruit peel in my leather but you do not need to do this)

OR Process in a blender or food processor.

Take your food dehydrator trays and place either plastic wrap or a non-stick drying sheet down on your tray. Making sure to cover the entire tray with the covering.

Next spread the puree evenly over the plastic or non-stick drying sheet, careful to create an even thickness.

Pop in your dehydrator at approximately 135 F for 10-12 hours or whatever your machines instructions indicate for fruit leathers.

When dried remove fruit leather from trays, roll up and store in mason jars or whatever container that can be sealed. Storage can range from 2-3 months or longer. Freeze for even longer storage!

FruitleatherIII

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