Plum fruit leather
- Online only
- Makes two 30 x 40cm sheets
- Hands-on time 15 mins, cook time 1 hour 30 mins plus 12 hours drying time in the oven
Olia Hercule’s recipe for fruit leather, also known as tklapi in the Caucaus region, is a way to preserve a glut of fruit – and you can use all kinds, from plums to mulberries, cherries, apricots and even kiwifruit. They make a beautiful healthy snack, but also add a subtle sweet and sour note to stews and soups.
- Dairy-free recipes
- Gluten-free recipes
Olia’s tip: This method can be applied to most types of fruit, as the whole point of the recipe is to preserve overripe, surplus fruit – it just has to be of good quality and very ripe.
The leather will keep in an airtight container for up to 6 months
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