Plum Fruit Rollups

3kg Rayners Stonefruit plums
¾ cup granulated sugar


Preheat oven to 200C.

Wash, cut in half and pit the plums. Lay halved plums out on rimmed cookie sheets with cut side up and place in the oven for 20 min. Check every 5 minutes to avoid burning the plums.

After 20 minutes, remove plums from the oven and let them cool. Using blade attachment in the food processor, blend plums until smooth and pour finished mixture into a large bowl.

Add ¾ cup sugar to blended plums and stir well. Add more sugar to taste if needed. Line a rimmed baking tray with parchment paper covering the walls of the baking sheet as well. Pour the purée in to about ¼" thickness.

Let dry in the oven for as long as it takes for the purée to dry out and form fruit leather, about 6-8 hours, more or less depending on the thickness of your fruit leather.

There are several ways to dry this out:

Heat the oven to very low 50C. Place the baking sheets with purée in the oven on the two racks placed as much in the centre as possible.

If the lowest setting on the oven is 70C, turn the oven off and leave the door closed completely and reheat it after an hour; repeat as necessary until it dries out. The fruit leather is ready when it is no longer sticky and has a smooth surface.

Receipe courtesy NatashasKitchen