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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!
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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.
I am so sad this didn’t work. I was really looking forward to my daughter trying this, but after one hour in the oven, it’s burnt. Wasted 4 delicious peaches on this. Ill try again tomorrow with a traditional, low low heat, longer timed recipe.
I have two pans in the oven now (I know, not the best time of year to have the oven on for several hours, but at least it’s a low temp). It seems quite thick, so I’m hoping it turns out. It smells great, and the color is something I want to paint on my walls! I did sprinkle some Fruit Fresh to slow the browning.
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Store in an airtight container on the counter! They’ll last at least a week!
How would I store these after they’re made? and how long do they last?
Suggest you keep a close eye because mine wasn’t even in 3 hours & burned…so bummed but will try it again.
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I LOVE peaches! I am looking forward to giving this recipe a go!
I absolutely LOVE to use svelir as an accent and especially in place of the additional bling some brides think will add more pop to their decor. There is nothing that bounces happy light around a room like svelir all while adding a lush sense of luxury to the scene. Silver is something I use in my personal spaces for thise reason too. LOVE, Love, love it!
Of course I wouldn’t mind!
MMMM! Mine is in the oven right now! I cannot wait to take the first sticky bite!
I will probably do a little post on my blog about it. Would you mind? I will definitely refer them back to your site.
This is great and so easy too!! I have never made my own fruit leather but must. So much more economical + I bet soooo tasty! Pinned to #ProjectLunchBox Pinners 🙂
This must be a low elevation recipe for as high as the temp is ?? I am in Colorado and did everything the recipe says but it just didn’t’ turn out right..Going to try the next batch at a lower oven setting…all the other fruit leather recipes have a much lower oven temp (with longer cooking time).
[…] fruit leather (like a fruit roll-up) […]
[…] of picking and eating local fruit. We even taught some how to make their own peach leather with this recipe. It’s easier than peach […]
do you have to use parchment paper or can you use tin foil instead