Ingredients:
1 1/2 pounds Strawberries
1/2 cup Sugar
Directions:
Puree strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a saucepan.
Bring puree to a boil, then simmer over medium-low heat, stirring occasionally, until thick enough to mound slightly (about 45 mins - 1 hour).
Preheat oven to 200° F, with the rack in the middle. Line a large baking sheet with parchment paper (or spray with non-stick cooking spray). Pour hot puree onto liner and spread thinly (as evenly as possible) into a 15 x 10 inch rectangular pan using a spatula. Dry puree in oven until it feels drier, but is still slightly tacky, about 2 hours.
Cool until completely dry for at least 3 hours (up to 24). Place a sheet of parchment paper over leather then peel off liner and roll up in parchment.
No comments:
Post a Comment