- TM 6
- TM 5
- TM 31
Ingredients
Apricot Roll Ups - Fruit Leathers - @Thermo.Cazza
- 1000 g Apricots, halved
- 50 g white sugar
- 30 g lemon juice, fresh lemon juice
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- This recipe is based on organic home-grown Apricots. Ripe fruit can be used but will make the roll-ups sweeter. I normally pick my fruit just before fully ripening.
- Thoroughly wash your Apricots. Remove the stone and discard.
Halve or quarter your apricots. - Place 1 kg of prepared apricots into the mixing bowl.
Weigh-in 50g of sugar and 30g of freshly squeezed lemon juice to the apricots. - Place lid on with the Measuring Cup in place.
Blitz the fruit for 60 seconds / Speed 8.5 - or until a fine mixture is achieved.
Remove any puree from underneath the lid and incorporate it back into the bowl. - Replace the MC with the Varoma dish (without the lid).
Cook for 30 min /110 degrees / Speed 2.5
After cooking there should be around 850ml of puree ready for dehydration. - Lightly grease approximately 4 trays (with lipped sides - approx. 23 cm x 33 cm) with olive oil spray...then place a sheet of Glad Bake down on each tray. Do not overextend the baking paper.
If you have a dehydrator with special trays for liquids - you will still need to grease those trays.
Evenly distribute the puree over the 4 trays (approx 2mm high). Carefully tap the sides of the tray to move the puree to all corners of the tray. - Dehydrate in the Oven.
Set oven to Fan Forced, 50 - 55 degrees celcius....and no more than 60 degrees.
You will need to space out the trays evenly in your oven so that the air circulates properly.
Allow anywhere between 12 - 17 hours for complete dehydration and sometimes longer. If there is a 'wet' spot on top of the roll-up then it needs more time in the oven. If you peel one roll-up back and find it is leaving residue on the paper, it too needs more time dehydrating. It's a slow and steady race! Do not be tempted to increase the oven temperature! - Once dehydration is complete allow the roll-ups to cool down before rolling up with or without the paper and store in an air-tight container in the fridge. It will keep for several months. Remove the paper before consuming. Roll-up and cut into your preferred serving size.
Make the Apricot Puree Mix
Tip
- Sugar Substitutions - Monk Fruit Sweetener is acceptable. Adjust to taste preference.
- Making this recipe without sugar will produce a 'tougher' roll-up and more difficult to chew.
- Increasing sugar content will make this a 'stickier' roll-up.
- If you don't want to use baking paper, pour the mixture onto the Thermomix Silicone mats - ensure they are flat.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thermo.Cazza: Thank you! I'll let you know how i go 😀
BecStar2019: Hi BecStar, that's a great question. I can't tell you exactly because I only ever use my own homegrown fruit. But if your fruit is ripe you could drop the sugar to 40g. At the end of the day, there is not much spread throughout the mixture. It is there to act as a preservative - so it can last longer in your fridge. Try it both ways and see what you think. I think if you kept the recipe as is, it might be the right balance - especially if you are serving this up to young ones, who may find it sour to start with.
Carolyn Booth
@Thermo.Cazza
ID 123463
If using ripe, store purchased apricots, how much would you reduce the sugar?