📝 About This Recipe
Transform a bounty of fresh fruit into chewy, concentrated ribbons of sunshine using the efficiency of the Instant Pot. By pressure-cooking the fruit base, you break down tough fibers and intensify natural sugars in a fraction of the time, resulting in a velvety smooth puree. This versatile base captures the essence of peak-season produce for a nostalgic, healthy snack that both children and gourmands will adore.
🥗 Ingredients
The Fruit Foundation
- 3 large Sweet Apples (peeled, cored, and sliced (Gala or Honeycrisp work best))
- 2 medium Ripe Pears (peeled and cored)
- 2 cups Fresh Berries (strawberries or raspberries, hulled)
- 1 tablespoon Lemon Juice (freshly squeezed to prevent browning)
Sweeteners and Aromatics
- 2-4 tablespoons Honey or Agave Nectar (adjust based on fruit ripeness)
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Ground Cinnamon (optional for warmth)
- 1 pinch Sea Salt (to enhance fruit flavors)
- 1/4 cup Water (to help the pot reach pressure)
👨🍳 Instructions
-
1
Prepare your fruit by washing, peeling, and slicing the apples and pears into uniform 1-inch chunks to ensure even cooking.
-
2
Place the sliced apples, pears, and berries into the inner pot of the Instant Pot.
-
3
Add the lemon juice, honey, vanilla extract, cinnamon, sea salt, and the 1/4 cup of water over the fruit. Stir gently to combine.
-
4
Secure the lid and set the steam release valve to the 'Sealing' position.
-
5
Select the 'Manual' or 'Pressure Cook' setting on High Pressure and set the timer for 5 minutes.
-
6
Once the cooking cycle is complete, allow for a 5-minute Natural Pressure Release (NPR) before carefully switching the valve to 'Venting' to release any remaining steam.
-
7
Open the lid and use an immersion blender directly in the pot to blend the mixture until it is completely smooth and silky. Alternatively, transfer to a high-speed blender.
-
8
If the puree seems too watery, turn on the 'Sauté' function (low setting) and simmer for 5-8 minutes, stirring constantly, until it thickens to a sauce-like consistency.
-
9
Preheat your oven to its lowest possible setting (usually 140°F to 170°F) or prepare a food dehydrator.
-
10
Line a large rimmed baking sheet with a silicone baking mat or high-quality parchment paper. Do not use wax paper.
-
11
Pour the fruit puree onto the prepared sheet and spread it using an offset spatula into a thin, even layer about 1/8-inch thick. Leave a 1-inch border at the edges.
-
12
Place in the oven or dehydrator. Bake for 6 to 8 hours, or until the center is no longer tacky to the touch and the leather peels away easily from the mat.
-
13
Remove from the heat and let it cool completely at room temperature.
-
14
Peel the leather off the mat, place it on a sheet of clean parchment paper, and use kitchen shears to cut it into long strips.
-
15
Roll the strips up with the parchment paper and store in an airtight container for up to two weeks.
💡 Chef's Tips
For the best texture, ensure your puree is blended until absolutely smooth; any chunks will cause the leather to crack. If using very juicy fruits like plums or peaches, increase the 'Sauté' time to reduce the liquid before spreading. To check for doneness, touch the center—if it leaves an indentation or feels sticky, it needs more time. Avoid over-baking, as the leather will become brittle and snap like a cracker instead of being pliable. Use a silicone mat (Silpat) for the easiest removal and a perfectly smooth finish on the bottom of your leather.
🍽️ Serving Suggestions
Pair with a sharp cheddar cheese for a sophisticated sweet-and-salty snack. Chop into small pieces and stir into Greek yogurt or morning oatmeal for a burst of fruit flavor. Serve alongside a chilled glass of sparkling cider or herbal hibiscus tea. Wrap a strip around a stick of string cheese for a fun, kid-friendly lunchbox treat. Use as a decorative, edible garnish for vanilla bean panna cotta or cheesecake.