OVEN-DRIED PERSIMMON SLICES
Make this for our Steamed Persimmon Pudding.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 24 slices
Number Of Ingredients 1
Steps:
- Preheat oven to 250 degrees. Lay persimmons in a single layer on 2 wire racks set over baking sheets. Bake until centers are dry and edges begin to curl, 1 1/2 to 2 hours. Let cool completely. Persimmons can be refrigerated in an airtight container up to 2 days. Serve at room temperature.
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- Wash and pat fruit dry. Remove the cores from the tops of the persimmons. Cut fruit crosswise into slices a scant ¼-inch thick. Remove seeds from the apples.
- Spread the fruit slices on metal cooling racks set on cookie sheets to allow air to circulate around the slices. Dry at the lowest temperature in your oven (our lowest temperature is 170°F) for 3 to 5 hours.
- Allow the dehydrated fruit slices to cool. Store in glass jars at room temperature for up to a year.
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