📝 About This Recipe
This vibrant, chewy treat captures the concentrated essence of summer stone fruit in a perfectly portable, Pareve snack. Unlike store-bought versions, this homemade leather balances the natural tartness of ripe apricots with a touch of wildflower honey and aromatic vanilla, ensuring a sophisticated flavor profile. It is a wholesome, nostalgic dessert that honors the tradition of preserving the harvest while meeting the highest Kosher standards.
🥗 Ingredients
The Fruit Base
- 2 pounds Fresh Apricots (very ripe, pitted and halved)
- 1 tablespoon Lemon Juice (freshly squeezed to prevent browning)
- 1/4 cup Water (filtered)
Sweeteners and Aromatics
- 3-4 tablespoons Wildflower Honey (or agave nectar for a vegan-friendly Pareve option)
- 1 teaspoon Pure Vanilla Extract (ensure Kosher certification)
- 1/8 teaspoon Ground Cinnamon (just a pinch for warmth)
- 1 pinch Sea Salt (fine grain)
Optional Texture Boosters
- 1 teaspoon Chia Seeds (finely ground for added fiber)
👨🍳 Instructions
-
1
Preheat your oven to its lowest possible setting, typically between 140°F and 170°F (60°C - 75°C). Line a large 12x17 inch rimmed baking sheet with a high-quality silicone baking mat or parchment paper brushed lightly with a neutral oil.
-
2
Thoroughly wash the apricots, remove the pits, and slice them into quarters. There is no need to peel them, as the skins provide beautiful color and essential pectin.
-
3
In a heavy-bottomed saucepan, combine the apricots, water, and lemon juice. Bring the mixture to a gentle simmer over medium heat.
-
4
Cover and cook for 10-15 minutes, stirring occasionally, until the apricots are completely soft and have broken down into a thick compote.
-
5
Remove from heat and let the fruit cool slightly. Transfer the mixture to a high-speed blender or food processor.
-
6
Add the honey (or agave), vanilla extract, cinnamon, and a pinch of salt. Blend on high until the puree is silky smooth with no visible chunks of skin.
-
7
Taste the puree. If the apricots were particularly tart, add an extra tablespoon of sweetener and pulse to combine.
-
8
Pour the apricot puree onto the prepared baking sheet. Use an offset spatula to spread it evenly into a rectangle, leaving about an inch of space from the edges.
-
9
Crucial Step: Ensure the edges are slightly thicker than the center, as the edges tend to dry out faster. The puree should be about 1/8 to 1/4 inch thick.
-
10
Place the tray in the oven. Bake for 6 to 8 hours. The timing varies significantly based on your oven's lowest temp and the humidity in your kitchen.
-
11
Check for readiness: The leather is done when it is no longer tacky to the touch in the center and peels away easily from the mat/parchment. It should be translucent and flexible.
-
12
Remove from the oven and let it cool completely on the pan at room temperature. This allows the texture to set fully.
-
13
Once cooled, peel the leather off the silicone mat. If using parchment, you can leave it attached and cut through both the paper and the fruit.
-
14
Using clean kitchen shears or a pizza cutter, slice the leather into 1.5-inch wide strips. Roll them up tightly.
-
15
Store the rolls in an airtight container or a glass jar. They will stay fresh for up to 2 weeks at room temperature or 1 month in the refrigerator.
💡 Chef's Tips
If your oven doesn't go below 170°F, prop the door open slightly with a wooden spoon to allow moisture to escape. Avoid over-baking; if the leather becomes brittle and cracks, it has been in too long and will be more like a chip than a leather. For a smoother finish, pass the cooked puree through a fine-mesh sieve before spreading it on the tray. If the leather sticks to the parchment after cooling, dampen the back of the paper slightly with a wet cloth to release the seal. Always use ripe, fragrant fruit; under-ripe apricots lack the natural sugars and depth of flavor needed for a great leather.
🍽️ Serving Suggestions
Serve as a light, Pareve palate cleanser after a festive Shabbat dinner. Pair with a handful of toasted almonds or walnuts for a balanced, high-energy afternoon snack. Dice small pieces of the leather and stir them into Kosher non-dairy yogurt or morning oatmeal. Include in a 'Simchat Torah' candy platter for a healthier, natural alternative to processed sweets. Serve alongside a glass of chilled dessert wine or a hot cup of mint tea.