Why Getting All Martha Stewart-y Is Easier Than You Think
The two-ingredient treat that I'll be cooking all summer
Take eating seasonally. I love to experiment with cooking seasonal recipes, especially because I have a little produce garden of my own. It's ridiculously easy to eat what's growing right now when my dinner is a 30-second walk away. But even if I didn't grow fruits and veggies, I would absolutely eat seasonal produce: It's cheaper, fresher, more flavorful, richer in nutrients, and keeps fuel consumption to a minimum.
My Veronica Mars cast mates surprised me with a gift of four fruit trees -- one apple tree and three plum hybrids -- and I can't wait to pick some plums and make these natural fruit roll-ups. I use a dehydrator, but this recipe is designed for oven heating. And, listen, if this sounds a little too Martha Stewart-y for your taste, I get it. But most of us have jam-packed days with family and work commitments, and I wouldn't recommend you try this if it was really time-intensive. All of the real work happens when it's in the oven, so you can get things done around the house while you cook.
Plum Fruit Roll-Ups
4 cups fresh plums, thoroughly washed and pitted
Honey or agave sweetener (to taste)
1. Place chopped plums in a food processor. Pulse plums until you get a smooth puree. Add a generous squeeze of honey or agave sweetener and pulse again.
2. Grease a standard-size baking sheet and pour the puree in the middle. Use a spatula to spread it across the baking sheet. It should be about 1/8-inch thick.
3. Bake at the lowest setting, around 150 degrees Fahrenheit, for 6 to 8 hours. It's done when it's just a little bit sticky and peels easily from the baking sheet.
4. Once the fruit has cooled, cut it into strips and roll them up in parchment paper.