Cling Peach Fruit Leather
This Cling Peach Fruit Leather is a delicious fruit snack that is simple to make, nostalgic, and the perfect back to school snack the whole family is sure to enjoy!
- 2 cans California cling peaches, drained (2-15 ounce cans)
- 2 tablespoons honey
Begin the recipe by draining the liquid off the cling peaches. Add the drained cling peaches to the blender along with the honey and puree until smooth.
Pour the puree mixture on a baking sheet lined with parchment paper or a nonstick mat.
Use a spatula to spread the mixture evenly. Place the sheet pan into the food dehydrator set to medium heat and dry for 6 to 8 hours, until dry to the touch.
*If using the oven, set to the lowest temperature 170 degrees F. Position the oven rack to the center of the oven. Bake for 8 hours or until dry to the touch.
Carefully remove the pan from the oven. Once cool, place a piece of parchment paper on top of the fruit leather and invert the sheet pan to release the fruit leather. Cut into even strips and roll the parchment paper. Enjoy or store in an airtight container for later.
Store in an airtight container at room temperature for up to 5 days.
- Drain the cling peaches – Be sure to drain all of the liquid completely off the canned cling peaches. Less liquid will help with the dehydration process.
- Dehydrator tray – Use a dehydrator tray if you have it. If not, use a sheet pan lined in parchment paper or a nonstick mat.
- Spread evenly – Try to spread the mixture as evenly as possible over the sheet pan so that it cooks/dehydrates evenly and does not burn or be cooked in some areas and not others.
- Color change – The finished fruit leather may be darker in color, this is completely normal.
- If using the oven, set to the lowest temperature 170 degrees F. Position the oven rack to the center of the oven. Bake for 8 hours or until dry to the touch.
Calories: 31kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 1mg | Potassium: 41mg | Fiber: 1g | Sugar: 7g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg