I’ve been saying for years how much I love to roast almost every kind of veggie. Last summer I took on tomatoes, drying them, not just roasting (and then promptly making them in to Bruschetta). So I knew that fruit was possible. But until today, I didn’t know the delicious satisfaction of drying stone fruit.
It started simply enough: thinly sliced fruit on a lined baking sheet. I used a silpat (silicone mat), but parchment paper would work too. I sliced the fruit a quarter of an inch thick. Thicker would make the drying process take longer, thinner would be shorter.
This is a great prep it and forget it recipe. Except don’t forget it – set the timer.
While I waited, I cleaned up, unpacked this week’s Abundant Harvest Organics box, and made a glaze of sorts for the fruit. You don’t have to brush them with anything. But, I wanted to add some seasonings, so I figured it wouldn’t hurt. I chose coconut oil, a few spices, and some maple syrup.
A few of the chips were thinner side pieces, so they dried out faster. I had a cooling rack out and as I flipped them every 30 minutes, I took off any that were done, so no one burned.
I let them cool for a little bit, then got to dipping them in some maple syrup sweetened yogurt. Sweetened silken tofu would also be great, if you’re looking to keep things in the vegan camp.
These make a great snack (I ate them all myself!), but they could also be chopped and added to Chamomile and Honey Pancakes (top or batter) or French Toast, or added to the batter of Whole Wheat Parsnip Cookies. In the cooler seasons, the stone fruit can be substituted with apples, persimmons, and pears.
- 2 C stone fruit, sliced about 1/4" thick
- 1-2 t coconut, canola, or vegetable oil (melted - coconut)
- 2-3 t maple syrup
- pinch of any or all: cinnamon, nutmeg, all spice, ginger
- tiny pinch salt
- Greek yogurt or silken tofu
- maple syrup
- Pre-heat the oven to 200F.
- Lay fruit on a parchment paper or silpat lined baking sheet. Bake for 30 minutes.
- Whisk together oil through salt.
- Flip fruit then brush with seasoned oil. Return to oven for 30 minutes.
- Flip fruit and brush the other side with seasoned oil. Return to oven for 3-5 hours, or until fruit is dried (place some on a cooling rack if it dries out faster than others), flipping every 30 minutes.
- Serve on their own or dipped in yogurt/tofu sweetened with maple syrup.
Most of the cooking time is hands off. Just set the timer and plan to be around for a little more than 6 hours to flip the fruit once in a while.