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Drying fruit in the oven

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Ingredients for 1 servings:

  • 1 kg pear(s), fresh ripe fruits
  • 1 kg apples, fresh ripe fruits
  • 1 kg plum(s), fresh ripe fruits

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 hours; Total time approx. 12 hours 20 minutes

Drying in the Bergisch farm kitchen

Peel apples and pears, cut into 4-6 pieces. Leave small fruits whole. Remove the cores. Do not pit the plums. Place the fruit on wooden racks. In old ovens, the fruit often only needs 10 minutes. If you use the residual heat from baking bread, as is traditional, the fruit can be left in the oven overnight. Drying in a modern oven: Place the prepared fruit on the grill rack. Preheat the oven to a maximum of 50 degrees Celsius or use the residual heat. Insert the rack, leaving the oven door slightly ajar. Dry overnight, repeating the process if necessary, until the fruit has wrinkled after cooling. Store in linen bags in a cool, dry place.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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