My fig tree seem to produce about 10 ripe figs every few days so this is perfect for my blogging needs LOL. Most recipes call for 8-12 figs and you have to use them within a day or so or they will go bad so this has been working well for me. This recipe for fruit leather I have always wanted to try and it was soooo super easy and really delicious. My kids ate it all in a matter of minutes. One batch really didn't yield very much so next time I will have to double or triple the recipe so I have more to store for a few days. Also next time I will dry the fruit leather on parchment paper so I can cut it up including the paper and roll it up so it won't stick on itself when it's stored. I can't wait to try other fruit versions of this, so great and no added sugar (honestly with the figs I didn't even really need the honey at all). You can find the original recipe at Mama.Papa.Bubba
10 ripe figs, washed and halved
2 apples, cored and peeled
1 cup of water
1 tablespoon honey
Preheat oven to the lowest setting. Mine oven only goes down to 170 degrees F but 125 degrees F would be better. Line a large baking sheet with parchment paper (paper should cover all edges of the pan) or you could cover the entire pan including edges with foil an then place a silpat liner on top of the foil.
Place figs, apples and water in a covered pot and bring to a boil. Reduce heat to medium-low and simmer fruit, covered for about 30 minutes, or until very soft and water is absorbed. Pour everything into a food processor or good blender and purée until smooth. Pour fruit mixture out onto parchment-lined baking sheet and use the back of a spatula to spread the fruit purée out so it covers the entire base of the pan. Shake the pan make the purée as even as possible. The edges tend to be much thinner and will dry out fast than the middle if you don't get it spread out evenly to the edges.
Put pan in the oven for approximately 8 hours if on 125 degrees F. I set mine for 7 hours and check since my oven temp is higher and it only actually took 6 hours at 170 degrees F so definitely check yours around 5 1/2 hours.
You want to remove the fruit leather from the oven when it’s still sticky to the touch, but not at all wet. You may find that part of your fruit leather will be done earlier than the rest. In this case, you’ll need to remove the fruit leather from the oven, cut off the finished part, and return the still wet to the touch part to the oven for another hour or two. It's done when the leather will peel easily off of the liner and the bottom side will be shiny.
When finished, simply remove the large sheet of fruit leather from the baking sheet, cut of the excess parchment paper around the edges, and cut directly through both the remaining parchment and fruit leather to create strips. Roll strips and store in an air-tight container.