Cinnamon and Pear Fruit Leather

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
1%
Cinnamon and Pear Fruit Leather
440 min.
8
60kcal

Suggestions


Indulge in the delightful flavors of homemade Cinnamon and Pear Fruit Leather, a treat that perfectly balances sweetness and spice. This recipe is not only a delicious snack but also a healthy option for those seeking a vegetarian, vegan, gluten-free, and dairy-free delight. With just a handful of simple ingredients, you can transform ripe Bartlett or Comice pears into a chewy, flavorful fruit leather that will satisfy your cravings without any guilt.

Imagine the aroma of cinnamon wafting through your kitchen as you simmer the pears, creating a warm and inviting atmosphere. The process is straightforward and rewarding, allowing you to enjoy the fruits of your labor in just a few hours. Each bite of this fruit leather is packed with the natural sweetness of pears, complemented by a hint of lemon juice and the warm embrace of cinnamon. It's a perfect side dish for picnics, lunchboxes, or a quick snack on the go.

Not only is this recipe easy to make, but it also offers a fantastic way to preserve the flavors of fresh fruit. With a preparation time of just a few minutes and a baking time of several hours, you can set it and forget it while you go about your day. Once cooled, simply cut it into strips, roll it up, and store it for a delightful treat that lasts for weeks. Dive into the world of homemade snacks with this Cinnamon and Pear Fruit Leather, and enjoy a wholesome, tasty experience that everyone will love!

Ingredients

  • tablespoons granulated sugar 
  • 0.3 teaspoon ground cinnamon 
  • teaspoons juice of lemon freshly squeezed
  • 1.5 pounds pears ripe
  • pinch salt fine
  • 0.3 cup water 

Equipment

  • baking sheet
  • sauce pan
  • baking paper
  • oven
  • knife
  • wire rack
  • blender
  • kitchen towels
  • spatula
  • kitchen scissors

Directions

  1. Heat the oven to 170°F and arrange a rack in the middle. Line a rimmed baking sheet with a silicone baking mat and place on a flat work surface; set aside.Peel the pears, cut them in half, and remove the cores and stems.
  2. Cut into large dice and place in a medium saucepan.
  3. Add the water, sugar, cinnamon, and salt.
  4. Place the saucepan over medium heat and bring to a boil, stirring occasionally with a rubber spatula. Reduce the heat to medium low and simmer, stirring occasionally, until the pears are knife tender, about 15 to 20 minutes.
  5. Transfer the mixture to a blender and add the lemon juice.
  6. Remove the small cap from the blender lid (the pour lid) and cover the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off); blend the pear mixture on high speed until you’ve got a very smooth purée, about 1 minute.Slowly pour the purée onto the baking mat, tracing the inside of the colored border to create a rectangle. (If your baking mat has no border, leave a 1-inch border from the edge.)
  7. Pour the remaining purée within the borders of the rectangle in a zigzag pattern (do not pour it all into the middle of the baking mat). Using the rubber spatula, push the purée to cover any empty parts within the rectangle (the surface will not be even). Keeping the baking sheet on the work surface, grasp the edges of the sheet—pressing against the exposed border of the baking mat with your thumbs—and gently shake back and forth to even out the surface of the purée, rotating the baking sheet and shaking as necessary.
  8. Place in the oven and bake until the surface of the fruit leather is slightly sticky to the touch but, when pressed in several different places, a finger does not leave an indentation, about 6 to 7 hours.
  9. Remove the baking sheet from the oven, place on a wire rack, and let cool completely.Set aside a 16-inch-long sheet of waxed or parchment paper. Starting at one short edge of the cooled fruit leather, pull it up from the baking mat and transfer it to the paper. Using clean kitchen scissors, cut through the fruit leather and paper to form desired-sized strips, shapes, or pieces and roll up, paper and all (to prevent sticking). Store in an airtight container for up to 3 weeks.

Nutrition Facts

Calories60kcal
Protein1.88%
Fat1.79%
Carbs96.33%

Properties

Glycemic Index
13.98
Glycemic Load
5.88
Inflammation Score
-1
Nutrition Score
1.7613043072431%

Flavonoids

Cyanidin
1.75mg
Catechin
0.23mg
Epigallocatechin
0.5mg
Epicatechin
3.2mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.14mg
Eriodictyol
0.06mg
Hesperetin
0.18mg
Naringenin
0.02mg
Isorhamnetin
0.26mg
Quercetin
0.72mg

Nutrients percent of daily need

Calories:60.46kcal
3.02%
Fat:0.13g
0.2%
Saturated Fat:0.02g
0.12%
Carbohydrates:16.05g
5.35%
Net Carbohydrates:13.38g
4.86%
Sugar:11.32g
12.58%
Cholesterol:0mg
0%
Sodium:6.11mg
0.27%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.31g
0.63%
Fiber:2.67g
10.69%
Vitamin C:4.14mg
5.02%
Vitamin K:3.76µg
3.58%
Copper:0.07mg
3.58%
Potassium:100.27mg
2.86%
Manganese:0.05mg
2.6%
Folate:6.21µg
1.55%
Magnesium:6.14mg
1.53%
Vitamin B2:0.02mg
1.35%
Vitamin B6:0.03mg
1.27%
Phosphorus:10.35mg
1.03%
Source:Chow