Cynar Fruit Roll-Up
If you’d told us as kids that we’d be eating fruit roll-ups made with artichoke, we probably would have laughed in your face. But we’ve changed our tune—big time. Turns out the funky vegetable (which is technically a flower) makes for a deliciously bittersweet amaro (Cynar), which pairs beautifully with raspberries—especially when balanced out with a little sugar, lemon juice and applesauce. The dark and tangy roll-up will trounce any Fruit by the Foot you put it up against.
- .5 Cup Cynar
- 1 Cup raspberry puree
- .5 Cup applesauce
- 3 tbsp white sugar
- 1 tbsp lemon juice
Combine all ingredients in a large liquid measuring cup and mix thoroughly.
Place a fruit roll sheet tray in the dehydrator and spread the mixture evenly over the tray.
Dehydrate the mixture at 135 degrees Fahrenheit for 7-8 hours.
Remove the tray from the dehydrator and allow to cool.
Peel the fruit leather off the tray and place on parchment paper. (If you have trouble peeling the fruit leather off the tray, place it in the freezer for 15 minutes first.)
Cut and roll the pieces of fruit leather in any shape or size and enjoy!
Contributed by Anna Archibald