It's fate that this month's Tasty Tools event is The Mighty Blender. I've had this recipe bookmarked since I first saw it in the May issue of Gourmet, and it just happens to utilize a blender! And I mean, come on....who doesn't LOVE Fruit Roll Ups?!?!
So, a few tips on making this yummy, sticky-fingered treat:
- You can use parchment paper in place of the Silpat. You'll yield a less bumpy result with the Silpat, but not everyone has one, so use what ya got!
- I used a bit less sugar than the original recipe called for. It definitely depends on the strawberries you can get. I happened to find some that tasted as though they had been injected with sugar, so I cut the 3/4 cup down to a heaping 1/2 cup.
1 1/2 pounds strawberries
1/2 cup sugar
Purée strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan. (Note: I skipped the straining step accidentally, and it came out fine.)
Bring purée to a boil, then simmer over medium-low heat, stirring occasionally (more frequently toward end), until thick enough to mound slightly, 45 minutes to 1 hour.
Preheat oven to 200°F with rack in middle. Line a large baking sheet with nonstick liner (either Silpat or parchment paper).
Pour hot purée onto liner and spread thinly (as evenly as possible) into a 15- by 10-inch rectangle using spatula. Dry purée in oven until it feels drier (it shouldn't stick to your fingers) but is still slightly tacky, about 2 hours.
Cool on liner on a rack until completely dry, at least 3 hours and up to 24. (Note: Mine was cool in about 30 minutes!)
Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.Yields 8 snack servings.
1 point per serving