How To Make Fruit Leathers Part 4b Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
Text only,
Directions:
FRUIT LEATHER AT A GLANCE contd.
PEARS
PREPARATION - Peel and core. Puree in blender. To retain light
color, heat to almost boiling or add 1/16 tsp sodium bisulfite to 1
quart of uncooked puree. Puree tends to be watery when not mixed with
another puree
COMBINE WITH OTHER PUREES - Improved when combined with Apple,
rhubarb, apple-cranberry, or pineapple.
SPICES OR FLAVORINGS AND SWEETENING - Cinnamon, cloves, coriander,
lemon, mace (a dash only), nutmeg, orange, white corn syrup, honey.
PINEAPPLES
PREPARATION - Remove outer skin, eyes and core. Puree in a blender.
COMBINE WITH OTHER PUREES - Appel-apricot, Apricot, Cherry, Rhubarb-
strawberry.
SPICES OR FLAVORINGS AND SWEETENING - Lemon, orange, white corn
syrup.
PLUMS
PREPARATION - Wash and remove stones. Puree in a blender.
COMBINE WITH OTHER PUREES - Apple, apricot, peach, pear.
SPICES OR FLAVORINGS AND SWEETENING - Cinnamon, coriander, lemon,
orange white corn syrup.
PUMPKIN
PREPARATION - Cut into large pieces, peel and remove seeds. Steam
until soft. Puree in a blender.
COMBINE WITH OTHER PUREES - Apple.
SPICES OR FLAVORINGS AND SWEETENING - Cinnamon, ginger, nutmeg,
pumpkin pie spices, white or dark corn syrup, honey.
RASPBERRIES
PREPARATION - Wash. Puree in a blender. Sieve to remove seeds.
COMBINE WITH OTHER PUREES - Apple.
SPICES OR FLAVORINGS AND SWEETENING - Lemon, mint, orange, white
corn syrup.
RHUBARB
PREPARATION - Wash and steam until tender. Puree in a blender.
COMBINE WITH OTHER PUREES - Improved when combined with Cherry,
raspberry, strawberry, or strawberry-pineapple.
SPICES OR FLAVORINGS AND SWEETENING - Lemon, orange, white corn
syrup.
STRAWBERRIES
PREPARATION - Wash. If desired, puree in a blender. Sieve through a
fine strainer to remove seeds.
COMBINE WITH OTHER PUREES - Apple, apple-rhubarb, peach, pineapple,
rhubarb.
SPICES OR FLAVORINGS AND SWEETENING - Lemon, orange, white corn
syrup. "How To Dry Foods" by Deanna DeLong (1992) HPBooks,
California ISBN = 1-55788-050-6 Scanned and formatted for you by The
WEE Scot -- pol Mac Griogair
Source from luhu.jp
PEARS
PREPARATION - Peel and core. Puree in blender. To retain light
color, heat to almost boiling or add 1/16 tsp sodium bisulfite to 1
quart of uncooked puree. Puree tends to be watery when not mixed with
another puree
COMBINE WITH OTHER PUREES - Improved when combined with Apple,
rhubarb, apple-cranberry, or pineapple.
SPICES OR FLAVORINGS AND SWEETENING - Cinnamon, cloves, coriander,
lemon, mace (a dash only), nutmeg, orange, white corn syrup, honey.
PINEAPPLES
PREPARATION - Remove outer skin, eyes and core. Puree in a blender.
COMBINE WITH OTHER PUREES - Appel-apricot, Apricot, Cherry, Rhubarb-
strawberry.
SPICES OR FLAVORINGS AND SWEETENING - Lemon, orange, white corn
syrup.
PLUMS
PREPARATION - Wash and remove stones. Puree in a blender.
COMBINE WITH OTHER PUREES - Apple, apricot, peach, pear.
SPICES OR FLAVORINGS AND SWEETENING - Cinnamon, coriander, lemon,
orange white corn syrup.
PUMPKIN
PREPARATION - Cut into large pieces, peel and remove seeds. Steam
until soft. Puree in a blender.
COMBINE WITH OTHER PUREES - Apple.
SPICES OR FLAVORINGS AND SWEETENING - Cinnamon, ginger, nutmeg,
pumpkin pie spices, white or dark corn syrup, honey.
RASPBERRIES
PREPARATION - Wash. Puree in a blender. Sieve to remove seeds.
COMBINE WITH OTHER PUREES - Apple.
SPICES OR FLAVORINGS AND SWEETENING - Lemon, mint, orange, white
corn syrup.
RHUBARB
PREPARATION - Wash and steam until tender. Puree in a blender.
COMBINE WITH OTHER PUREES - Improved when combined with Cherry,
raspberry, strawberry, or strawberry-pineapple.
SPICES OR FLAVORINGS AND SWEETENING - Lemon, orange, white corn
syrup.
STRAWBERRIES
PREPARATION - Wash. If desired, puree in a blender. Sieve through a
fine strainer to remove seeds.
COMBINE WITH OTHER PUREES - Apple, apple-rhubarb, peach, pineapple,
rhubarb.
SPICES OR FLAVORINGS AND SWEETENING - Lemon, orange, white corn
syrup. "How To Dry Foods" by Deanna DeLong (1992) HPBooks,
California ISBN = 1-55788-050-6 Scanned and formatted for you by The
WEE Scot -- pol Mac Griogair
Source from luhu.jp