I don't know about you but I gobbled up a countless number of cellophane-wrapped Fruit Roll-Ups throughout my childhood. Remember getting that Nintendo remote all sticky? Well, it turns out that I can still enjoy the same ritual of pulling sweet, dehydrated sheets of fruit from a strip of paper with these homemade fruit roll-ups from Hitchhiking to Heaven. And they are so much more delicious, healthful, & rewarding than those pre-packaged snacks. Trust the girl who grew up in the 80s with a serious addiction on this one. Perhaps a homemade nutter butter will be next. Oooooooo.....
1 pound plums, pitted (weigh after pitting)
1/2 pound strawberries
1/2 cup sugar
2 tablespoons balsamic vinegar
black pepper (optional)
1. Puree the plums & strawberries in a food processor or blender.
2. Transfer the fruit puree to a medium saucepan. Mix in the sugar & balsamic vinegar. Bring the mixture to a gentle boil & simmer for 10 minutes. The mixture should become noticeably thicker. As the mixture simmers, skim the stiff white foam off the top.
3. Remove the mixture from the heat & let it cool to room temperature.
4. Line a baking sheet with parchment paper & carefully pour the cool puree onto it. Spread evenly to a thickness of about 1/8 inch.
5. If you want to add black pepper, grind some over the top of the puree. (I was a little wary of this addition so I only added the ground pepper to 1/2 and I'm glad that I did so. It turned out that I liked it both with and without the black pepper.)
6. Dehydrate the fruit mixture by leaving it in the oven at 170 degrees for at least 6 hours. Be sure to prop open the door of the oven a crack through its baking time. Remove when it is shiny & a little bit tacky, but no longer sticky.
7. Cut strips of the roll-up, leaving the parchment paper attached. Roll each strip tightly & store in an air-tight container.