why did my peach fruit leather get all craggly?
why did my peach fruit leather get all craggly?
Made some peach fruit leather. Just blended peaches. I've never had fruit leather break like that. What happened? How can I fix it?
Get rid of the fire worms before cooking
Is it on parchment paper? It looks like it stuck to the bottom while it shrank, I imagine parchment paper would have pulled with the fruit leather so it doesn't crack, I'm not an expert though.
It's not on paper, just the bare plastic. (Cutting a parchment circle is a PITA. Would be easier with a rectangular sheet, I imagine.)
That said, I've not had this problem with grape or apple fruit leather.
Get a square, fold it until you end up with a triangle where one corner is the centre of the square (basically fold in half 3+ times), can cut the inner and outer edges way easier to fit circular stuff that way, what I do when I line Dutch ovens. Seriously makes it actually manageable
Peaches have a shitty pectin content so they don't jellify on their own. Next time I'd add powdered pectin, lemon juice, or a second fruit with high levels like plums.
Doe strawberries fit that too? So far that's the only one I've tried and got a similar result.
good use of "craggly"