Dark Cherry Fruit Leather Roll-Ups

As stated in previous posts, I am loving all the fruit this summer.  I can’t say it enough.  I don’t know if I just forgot how good berries and cherries and melons were or if it’s the fact that we are consciously trying to eat more fresh fruit, but everything is just sooooo good this year.  And as usual when the cherries show up in the store, I find myself standing in front of them, debating wether or not to spend the money and get some.  Like, every. time.  I will seriously stand, debate, put some in my cart, put them back, stand there some more, see if I can cut something else from my grocery list then resign myself to the fact that they are a little too pricey and slowly walk away.  How sad is that?!?  So when I found some gorgeous cherries at Braum’s (of all places!) on sale for a ridiculous price, I snatched them up.

Of course I initially wanted to eat all of them right away.  But then I saw this recipe for fruit leather from Baked by Rachel and that was it–I KNEW what I was doing with those cherries.  I was nervous since I’ve wanted to make fruit leather, gummies, etc before but have always been scared of leaving my oven on for 15 hours and not having it turn out and some people said it worked, some said it didn’t so I just never tried but this time I was going for it!  Of course, I STILL put the leather in my oven a little too late in the evening for the five hours baking required and ended up waiting until 12:30 at night to pull it out of the oven.  Yes, I’m 31 and that’s late for me.  Anyway…

I pulled it out and knew immediately it wasn’t coming off the parchment paper.  Ok, not to panic.  Haha, yeah right, I totally panicked.  And then I went to bed.  That’s right, I went to bed and FORGOT about the fruit leather sitting on top of my stove.  And you know what?  It worked!  Apparently setting the pans out in the open air overnight for about eight hours was the right thing to do because the next day I was able to slice and VERY GENTLY peel them off the parchment paper!  Sweet!  And wow, are these things amazing!!!  Jeremy loves them, I love them and my niece and nephew love them (and the kid test is the true test if you ask me).  I totally plan on making them again but trying a different fruit and subbing sucanat for the sugar so they are a little more healthy.

Have fun!

Dark Cherry Fruit Leather Roll-Ups
 
Ingredients
  • 5 c. Dark Bing Cherries, pitted
  • ¼ c. plus 1 T. Water
  • ⅓ c. plus 2 T. Sugar in the Raw (or granulated sugar which is what the original recipe calls for)
Instructions
  1. Preheat oven to 170 degrees. Line two large baking sheets with parchment paper.
  2. In a large saucepan, combine cherries and water and bring to a boil over high heat, cooking and stirring until all the cherries are soft and have broken down a bit. It will take about 8-10 minutes.
  3. Transfer to a blender and blend until completely smooth (mine had the tiniest pieces of cherry left in it and I actually loved it). Return to saucepan, add sugar and cook over medium-low heat until thickened, about 10 minutes.
  4. Divide mixture evenly between the two baking sheets. Use an offset spatula or the back of a large wooden spoon to spread the mixture as evenly and thin as possible without the white of the parchment paper coming though. Spots that are not thin enough, may not cook/dry completely (I had one small spot like that but it wasn't a big deal).
  5. Bake in the oven, rotating pans every hour for 5 hours or until just slightly tacky. Remove from oven and let air dry on the baking sheets for at least 8 hours.
  6. With the parchment paper, lift and move the fruit leather sheets onto a cutting board. Using a pizza slicer (or extremely sharp knife), cut the sheets into 6 strips each (for a total of 12 strips). Starting at the edge of one sheet, gently peel the leather away from the parchment and roll up. Wrap a piece of parchment around each roll-up and secure with string or tape. Store in an air-tight container.
Notes
Makes 12 fruit leather roll-ups.

 

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Cherry Crumble Cake

Every time I walk into the grocery store lately, the piles upon piles of dark red, sweet Bing cherries call my name. And I ignore them. Not that I don’t like them. Oh, I love them. But they are too dang expensive! Until a couple of days ago that is. I walked in and behold, they were half the normal cost! Hello! I immediately bagged some up and high-tailed it home to bake. Naturally.

I already had a recipe in mind:  Cherry Crumble Cake.  Does that not sound divine?  Sweet, juicy cherries mixed into a moist cake, topped with a brown sugar and butter crumb topping…mmmm mmm mmm!  And it was very, very good.  There were cherries in every bite and their flavor really came through the mild and not overly-sweet cake.  Reminded me of my mom’s apple cake that I absolutely love.  One thing I didn’t care for was how crumbly the crumble topping was.  It just kind of fell off the cake whenever it was cut so next time I think I’ll do a whole stick of butter instead of a half and that should take care of it.  I also whipped up some almond whipped cream to go with it, but some good quality vanilla ice cream would be just as good.

If you’ve been wanting to bake with some of those beautiful cherries but not sure what to do, give this recipe a try.  Delicious!

(See original recipe here.)

Cherry Crumble Cake
Author: 
Category: Dessert
12-15
 
Ingredients
  • Crumble Topping
  • 1 c. AP Flour
  • 2 T. Dark Brown Sugar, packed
  • 1 T. Granulated Sugar
  • 1 t. Cinnamon
  • ¼ t. Salt
  • ½ Stick Unsalted Butter, chilled and diced
  • 1 c. Chopped Pecans, toasted
  • Cake
  • 1 c. AP Flour
  • 1 t. Baking Powder
  • ¼ t. Baking Soda
  • ½ t. Salt
  • ½ c. Sour Cream, room temperature
  • 2 t. Pure Vanilla Extract
  • 1 t. Almond Extract
  • ½ Stick Unsalted Butter, room temperature
  • ¾ c. Granulated Sugar
  • 2 T. Packed Dark Brown Sugar
  • 1 Large Egg, room termperature
  • 1¼ lb. Whole Bing Cherries, stemmed, pitted and quartered
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 9-inch round, springform pan (or 9-inch square).
  3. For the crumble topping, in a small bowl whisk together the dry ingredients. With a pastry blender or fork (or your fingers--that's what I find easiest), blend in butter until it has the consistency of crumbs. Set aside.
  4. For the cake, whisk together the flour, baking powder, baking soda and salt in a bowl.
  5. In another small bowl, combine the sour cream, vanilla extract and almond extract. Set aside.
  6. In an electric mixer, cream the butter and both sugars on high speed until light and fluffy. Add egg and beat just until combined.
  7. Reduce speed to low, add dry ingredients alternately with the sour cream mixture, beginning and ending with the dry ingredients and mix until just combined.
  8. Gently fold cherries into the batter.
  9. Spoon batter into the pan and smooth the top. Spread half of the crumble topping evenly over the batter. Bake for 25 minutes.
  10. Stir pecans into remaining crumble topping and spread over the cake. Bake until a wooden toothpick inserted into the center comes out clean, about 25-30 minutes more.
  11. Allow to cool 20-30 minutes and serve.

 

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