Klug Orchards and Wayne Miller Michigan Fruit bring fresh picked strawberries each Wednesday to the Market. Strawberries are very versatile. You can a put them on shortcake, serve them on ice cream or just eat them dipped in sugar. We found a new way to use them and fresher than the ones you find in the grocery store. Fun recipe to make with the kids.
- 1 1/2 lb. strawberries, halved (4 1/2 cups)
- 3/4 cup sugar
Strawberry leather keeps in a sealed bag at room temperature 1 month.
- Puree strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan.
- Bring puree to a boil, then simmer over medium-low heat, stirring occasionally (more frequently toward end), until thick enough to mound slightly and reduced to 1 to 11/4 cups, 45 minutes to 1 hour.
- Preheat oven to 200°F with rack in middle. Line a large baking sheet with nonstick liner.
- Pour hot puree onto liner and spread thinly (as evenly as possible) into a 15- by 10-inch rectangle using spatula. Dry puree in oven until it feels drier (it shouldn't stick to your fingers) but is still slightly tacky, 2 to 3 hours.
- Cool on liner on a rack until completely dry, at least 3 hours and up to 24.
- Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.
Recipe courtesy of Shelley Wiseman, Gourmet May 2008