- 2 cups coarsely chopped fresh strawberries
- 1 cup peeled sliced fresh peaches (about 2 small)
- 2 tablespoons honey
- 1 teaspoon fresh lemon juice
- calories 11
- fat 0.0 g
- satfat 0.0 g
- protein 0.0 g
- carbohydrate 3 g
- fiber 0.0 g
- cholesterol 0.0 mg
- sodium 0.0 mg
How to Make It
Preheat oven to 170°F. Line a 15-by-10-inch jelly-roll pan with heavy-duty plastic wrap, allowing plastic wrap to extend over edges of pan.
Combine ingredients with 1/2 cup water in a medium saucepan. Bring to a boil, reduce heat and simmer until fruit is tender, about 10 minutes. Remove from heat and let cool for about 5 minutes.
Place fruit mixture in a food processor or blender; process until smooth. Strain fruit puree through a fine-mesh sieve over a bowl; discard solids. Pour strained fruit mixture onto plastic-lined jelly-roll pan. Using a spatula, spread mixture evenly to edges of pan (about 1/4 inch thick).
Bake until center is slightly sticky, 6 to 7 hours, brushing edges with water after 3 hours, if necessary, to prevent overdrying. Remove from pan; peel off plastic wrap. Trim dry edges 1/4 inch from all sides of leather, if necessary. Cut leather in half lengthwise. Cut each half crosswise into 13 1-inch strips. Roll up strips in parchment paper or plastic wrap.