Recipe courtesy of Nancy Fuller
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Total:
7 hr 15 min
(includes cooling time)
Active:
30 min
Yield:
sixteen 4-inch wide rollups
Level:
Easy
Total:
7 hr 15 min
(includes cooling time)
Active:
30 min
Yield:
sixteen 4-inch wide rollups
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 175 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper; set aside.

Combine the pears, plums, sugar, cinnamon sticks, lemon juice and 1/3 cup water in a medium saucepan over medium-low heat. Cover and cook at a simmer, stirring occasionally, until the fruit is tender when pierced with a knife, about 15 minutes.

Remove the cinnamon sticks and transfer the fruit and juices to a blender. Blend on high speed until completely smooth. Carefully pour the puree onto the baking sheets; use a spatula to spread into even rectangles, leaving a 2-inch border on all sides.

Bake until dried completely, 5 to 6 hours. Let cool completely, 20 to 30 minutes.

Transfer each dried fruit sheet to a piece of wax paper cut to a slightly larger size. Use scissors to cut the fruit and wax paper into 4-inch-wide strips and roll into cylinders.

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