These fruit ‘roll ups’ are a fun, homemade confection I wanted try for the children as they go back to school tomorrow.
I thought they would be great as a quick, after school pick-me-up snack but having made them, they would also be a hit at children’s parties. ( I am now thinking alternative flavour combinations for Halloween…)
As fresh berries are still so abundant for us right now, these ‘roll ups’ are a great use of them, and a completely different way of enjoying fresh fruit.
I have used a combination of blackberries, raspberries and strawberries along with Bramley apples which form the basis of this homemade confection.
The taste of these beauties is amazing! They give a sweet, fresh, blast of rich berries so intense that you instantly want to try another. Although I intended the ‘Roll Ups’ for the children, grown ups love these as well.
The method for making these is relatively easy – basically heat the fruit, puree in a blender, sieve and spread on a baking tray. The only drawback being the drying out time. They are not ready in an instant. If you want to give these a go, I would suggest starting them late afternoon/early evening, dry them on a low oven for 4-5 hours, transfer the papered rolls to a cooling rack and return to the oven (now switched off but still warm) and leave there overnight to dry out thoroughly.
This gorgeous snack, which I can’t rate highly enough, is also freezeable. The fact of the matter is though, that these will never make it to the freezer.
They taste so good they will be gone before school even starts.
- 400g Bramley apples, peeled, cored and roughly chopped
- 300g blackberries
- 150g raspberries
- 150g strawberries
- 225g granulated sugar
- 120ml water
- 1 teaspoon vanilla extract
- Place all the ingredients into a large saucepan and heat gently. Cover with lid and simmer for 5 minutes. Remove lid, stir and continue to simmer for approximately 10 minutes until the apple becomes soft.
- Pour the heated fruits into a food processor and blend to form a puree. Place a sieve over a large bowl and pour the puree through it, so catching some of the fruit seeds.
- Prepare two baking trays by lining with baking parchment. Ensure the trays have edges so that the puree will not spill over. Divide the puree equally between the two trays and spread with a palate knife so forming a thin, smooth layer.
- Set the oven to 80 degrees C, or Gas Mark 1/4. Place the trays in the warm oven for 4-5 hours. After that time, turn the oven off, swap the baking trays for wire cooling racks and return to the oven (which is now switched off). By transferring to cooling racks, the bottom of the 'roll ups' can dry out sufficient. Leave overnight to dry completely.
- Test the 'drying' by peeling the edge of the 'roll up' away from the parchment. If it peels easily it is ready.
- When dry, with a sharp knife, cut strips about 2cm wide across the short side of the dried puree. Repeat until all cut. Roll up the strips and serve.
- Store in an airtight container. Suitable for home freezing.
Source: Adapted from ‘Waitrose Food Illustrated’