Serves8 to 10 (snack)
- Active time:1 hr
- Start to finish:8 hr (includes cooling)
May 2008
-
1 1/2
lb
strawberries, halved (4 1/2 cups)
-
3/4
cup
sugar
-
Purée strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan.
-
Bring purée to a boil, then simmer over medium-low heat, stirring occasionally (more frequently toward end), until thick enough to mound slightly and reduced to 1 to 11/4 cups, 45 minutes to 1 hour.
-
Preheat oven to 200°F with rack in middle. Line a large baking sheet with nonstick liner.
-
Pour hot purée onto liner and spread thinly (as evenly as possible) into a 15- by 10-inch rectangle using spatula. Dry purée in oven until it feels drier (it shouldn't stick to your fingers) but is still slightly tacky, 2 1/2 to 3 hours.
-
Cool on liner on a rack until completely dry, at least 3 hours and up to 24.
-
Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.
Cooks’ note: Strawberry leather keeps in a sealed bag at room temperature 1 month.
