DISH Fruit Pate

Ingredients 3lb fruit (Apples or Quince)
Granulated Sugar
50/50 mix of fruit can be used
optional 6-8 oz fruit to flavor
Method

Peel and core the fruit and cut them into chunks.
Put the fruit pieces in a large saucepan and cover with water, cover with the lid
Then simmer very gently for around 40 mins for apple or 2-3 hours for quince until the fruit is soft.
Drain the fruit and weigh it, and measure out 6-8 oz or sugar per lb of fruit ( that's 40-50 %)
Put the fruit pieces in the food processor and blitz until you have a paste or mash with a potato masher.
In a saucepan with a thick bottom (an enameled cast-iron pan works well) put the fruit puree in and cook for 15-20 mins until quite dry.
Simmer the mixture over a very low flame, add the sugar and make sure it has all dissolved in the fruit puree.Continue to simmer gently without a lid, stirring every now and then to make sure the bottom does not catch,for about 1 hour, until the paste is thick and your spoon will stand up in it

When ready allow to cool for ten mins then spoon onto trays lined with cling film and allow to cool.Leave to air dry for 2 days uncovered then turn out of the tray and remove cling film carefully place back in the tray upside down and allow to air dry for 2 more days. Your pate is now ready cut it up, into any shape you
want then roll in sugar to stop it sticking together.

Note: Use 6-8 oz of other fruit to add flavor and colour to your pate per batch. Like blackberries, black currants etc

Apple Leather

Method

Wash the apples and remove any bruised or bad pieces, cut into large pieces and
place in a large pan and half cover with water. Place a lid on the pan and cook gently
for 45 mins until very soft. Mash with a potato masher until smooth. Now pass this mixture through a fine sieve and place in a wide heavy based pan and cook slowly until mixture is quite thick and most of the liquid has evaporated.

This mixture can now be placed in a food dehydrator that is lined with cling film or can be put in a tray also lined with cling film. Place in dehydrator for 8 hours 0r 2-3 days in a warm place if using a tray after which you should have a firm skin on your leather. Its now time to turn the leather carefully and remove the cling film and place back in dehydrator or tray. Now continue to dry until very dry turning from time to time as needed this can take from 8 hours to 4 of 5 days depending on weather and method used.

Once fully dried cut into small pieces and store in a air tight container for as long as you like .

Apple Crisps

Method

Peel the apples and remove and bad spots then cut in quarters and remove the core.
Now slice as thin as possible and lay out in a dehydrator let them dry for 6-8 hours till crisp.

Alternatively lay the sliced apple on a baking tray and leave in a worm place for a day or 2 until dry and crisp, air flow is essential in the drying process.


You can also peel and core the apples and slice into donut shape and put them on greased poll and hang in a warm place for 4-5 days until dry

Once your Apples are very dry pack them in airtight container and use within 6 months.