OVEN-DRIED FRUIT
Use this recipe when making our Dried-Apricot Compote With Late-Harvest Riesling. Any fruit you choose for this recipe should be ripe but still firm.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Fills one standard baking pan
Number Of Ingredients 7
Steps:
- Heat oven to 225 degrees. Line a baking pan with parchment paper (or a Silpat baking mat, if you're drying figs). Arrange fruit, cut sides up, spaced 1/2 to 1 inch apart, on pan. Sprinkle 1 tablespoon sugar over fruit; depending on fruit's tartness, add more sugar.
- Transfer pan to oven; dry until fruit has shriveled, edges have dried, and centers are still juicy; timing will vary according to variety of fruit, ripeness, and size, 1 1/2 to 4 hours. If juices start to run, baste with juices every hour. Transfer pan to a cooling rack; remove from pan while still warm.
EASY OVEN-DRIED FRUIT RECIPE BY TASTY
An easy, healthy snack perfect for your next road trip! All you need is your favorite fruit and an oven. Enjoy your dried fruit on the go, toss it with granola, or use it to top off a salad.
Provided by Betsy Carter
Categories Snacks
Time 6h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Set the oven racks at the top and bottom thirds of the oven. Preheat the oven to 170°F (75°C), or its lowest temperature. Line up to 4 baking sheets with nonstick reusable mats.
- Cut the top off of the pineapple, and slice a thin layer off the bottom so it stands upright. Core the pineapple and discard the skin and core. Cut into 2-3-inch (5-7.5 cm) pieces. Arrange in a single layer on a baking sheet.
- Peel the skin off the kiwis, then slice into ¼-⅓-inch (½-1 cm) wide rounds. Arrange in a single layer on a baking sheet.
- Peel the skin off the mangoes. Cut around the pit, then slice into ¼- to ⅓-inch (½-1 cm) wide strips. Arrange in a single layer on a baking sheet. Squeeze the lemon over the mango so it does not oxidize in the oven.
- Remove the tops from strawberries, and cut into ¼-⅓-inch (½-1 cm) wide slices. Arrange in a single layer on a baking sheet.
- Bake the fruit, in batches if necessary, for 6-8 hours, until dried, leathery, and all moisture has evaporated. The kiwis and strawberries should take less time, while the pineapple will take the longest. Crack the oven door every hour or so, especially in the beginning, to allow moisture to escape.
- Let the fruit cool, then store in an airtight container for up to 1 week, ideally with a silica gel packet to maintain dryness.
- Enjoy!
Nutrition Facts : Calories 151 calories, Carbohydrate 37 grams, Fat 0 grams, Fiber 5 grams, Protein 2 grams, Sugar 29 grams
COMPOSED SALAD OF FENNEL, OVEN-DRIED PEARS, AND MAYTAG BLUE CHEESE
Steps:
- Preheat the oven to 200 degrees F or its lowest setting. Line a baking sheet with parchment paper. Set aside.
- Peel the pears. Cut them lengthwise in half and carefully remove the cores and stems.
- Combine the brown sugar and ginger, mixing well. Generously rub each pear half with the mixture. Lay the coated pears on the prepared baking sheet and place in the oven to dry for about 6 hours, or until the pears are just beginning to dry out but still retain some of their moisture.
- Whisk together the olive oil and vinegar in a small bowl. Season to taste with salt and cracked pepper. Set aside.
- Cut the fennel bulbs lengthwise in half, then cut the fennel lengthwise into very thin slices.
- Beginning at the flower end, cut each pear lengthwise in half but not through the stem end.
- Toss the lettuce and fennel together in a large bowl. Add a small amount of the dressing and toss to coat. Place the lettuce mixture on a large serving plate. Fan the pear halves across the greens, crisscrossing the stem ends. Sprinkle the walnut pieces around the edge of the platter, crumble the blue cheese over the top, and drizzle the remaining dressing over all. Serve immediately.
OVEN-DRIED PEARS
Once you taste homemade dried fruit, you may never opt for the packaged version again.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Fills one standard baking pan
Number Of Ingredients 2
Steps:
- Heat oven to 225 degrees. Line a pan with parchment. Cut each pear lengthwise into 1/8- to 1/4- inch-thick slices. Remove seeds and fibrous bits from each slice; arrange on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar.
- Transfer to oven; dry until pears become firmer, slightly chewy, and shriveled around edges, 1 1/2 to 2 1/2 hours. Transfer to a wire rack. Store in an airtight container, refrigerated, up to 2 days or frozen, up to 6 weeks.
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