Lately, not so much.
If you’ve been following along this Summer, then you’ve repeatedly read about how that it’s been a busy oneunplanned in many ways. That’s always the case, I suppose.
I’m rolling with it.
Monday night, after my apartment was back in order and the leftovers from the Last Hurrah Brunch were all stowed away, it struck me that it was, indeed, the last hurrah.
Insightful, I know.
In a feeble attempt to hold on to the season a little longer, I even attempted to use the air conditioning one last time, just because I could.
It turns out that I couldn’tagain, I’m being really deep here.
What I mean is simply that, with the change of season, I think that change is in order, generally.
My friend Peggy recently posted her own version of a back-to-school list, and while I’m keeping mine closer to the vest, I’m running with the promise of fresh starts that seems to go hand and hand with early fall.
In that spirit, I’ll be posting recipes from the last brunch soon, but for now, I want to share a recipe inspired by the school lunches of my childhood. Really, what could be more quintessentially back to school than fruit roll-ups?
Consider this version a reinvented nostalgic version, scented as it is with vanilla, cinnamon, a nutmeg.
Don’t be put off by the time it takes to dry out the fruitits a reason to loaf at home as the weather gets colder and catch up on some reading. I, for one, cannot think of a better way to spend a cool, crisp fall afternoon.
Apple Fruit Roll-Ups
Inspired by Food Network Magazine
1 large Apples, peeled and chopped (I used Mitzu)
1/4 cup light brown sugar, tightly packed
1/2 cup granulated sugar
1 tsp cinnamon
1 TBS lemon juice
1 TBS vanilla
1 pinch nutmeg
Vegetable oil, for greasing your baking sheet
In a blender, combine the apples, sugars, cinnamon, nutmeg, vanilla, and lemon juice. Puree the mixture until it is completely smooth.
Move the pureed apple to a saucepan and bring it to a summer over medium-high heat. Be careful as it might splatter. Once it is at a simmer, lower the heat, to medium-low and cook, stirring periodically — more often towards the end — until most the liquid evaporates, making the mixture very thick. This will take 35-45 minutes.
While you’re stirring the apple puree, preheat the oven to 200 degrees F. You should also line a 8-by-13-inch rimmed baking sheet with a foil that is coated with oil or a Silpat baking mat.
When the apple puree has sufficiently thickened, pour it onto your baking sheet, using a spatula to spread the fruit on the mat or foil into a thin layer. Bake until barely tacky, 3 hours to 3 hours, 30 minutes.
Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil, being sure to check that the fruit leather has no moist spots. If the leather is still moist on the underside, return it to the oven, moist-side up, until dry, about 20 more minutes.
Once the fruit leather is completely dry and has cooled, lay it smooth-side down on a sheet of wax paper. Cut into cut it into strips using kitchen shears. Roll up the strips and store in plastic bags.
Makes 8 fruit roll-ups