Fruit gum bands

Ingredients for 1 servings:

• ½ pack of raspberries, frozen, thawed
• 1 banana(s)
• 1 apple
• ½ jar apple puree or apple-banana puree

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the apple into pieces and remove the core (leave the skin on). Sauté in a small saucepan with a little water until soft. Purée the banana, raspberries, and the stewed apple in a blender until finely chopped. Line a baking sheet with plastic wrap and spread one half with the raspberry mixture and the other half with the apple puree (store-bought, unsweetened apple compote). The fruit purée should be about 1/2 cm thick. Dry in the oven at 50°C with fan (or simply on the lowest setting; if you don’t have fan, you can put a rolled-up kitchen towel in the oven door to allow the air to escape) for 4-6 hours. The fruit gum is ready when it feels completely dry. Cut the gum into strips or pieces, or cut out shapes with cookie cutters. You can use any fruit mixture. Apples should be cooked beforehand. For fruit that tends to turn brown, add a little lemon juice if desired. Keeps in an airtight container for 30 days at room temperature or up to one year in the freezer.