Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
Bring the apple, rice syrup, lemon juice, water and spices to the boil, simmer over a low heat for approx. 10 mins., leave to cool. In a blender, puree the mixture with the raspberries until smooth. Transfer to a tray lined with baking paper and smooth down.
Bake/dry for approx. 4 hrs. in an oven preheated to 60 °C (convection).
Use your finger to test whether the surface of the puree is dry. If it is still sticky, dry in the oven for a further 30-60 mins., leave to cool.
Cut the fruit leather and baking paper into approx. 16 strips.
| Shelf life: | Store in an airtight container for approx. 2 months. |
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