Peach Fruit Leathers 8.000

Dudley M. Brooks/The Washington Post

Sep 4, 2016

This is another way to extend the flavor of peak-summer peaches. Kids and grown-ups like them.

These can also be cooked in a dehydrator at 135 degrees for five hours; they turn out even better.

Have kitchen twine on hand for securing the rolls, if you like.

Make Ahead: The fruit leathers can be stored at room temperature in an airtight container for up to 2 weeks or wrapped tightly in plastic and frozen for up to a year.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

  • 4 ripe, skin-on peaches (1 pound 10 ounces to 2 pounds)
  • 1 tablespoon honey


Preheat the oven to 225 degrees. Line a rimmed baking sheet with (preferably) a silicone liner or parchment paper.

Rinse and pit the peaches, then cut them into large chunks and put them in a blender. Add the honey and puree until smooth, stopping to push down the peach chunks to facilitate blending, if needed. You should have 3 to 3 1/2 cups of puree.

Pour the mixture onto the lined baking sheet, using an offset spatula to spread it evenly into a rectangle about 11 by 15 inches. Bake (middle rack) for 3 hours, then stir and re-spread the mixture with the spatula to bring some of the wet under-layer to the top. Bake for 1 to 2 hours more or until the leather is firm and slightly tacky. (Baking times will vary depending on how thinly the mixture is spread and how much moisture the fruit contains.)

Cool for several hours at room temperature. When you first take the fruit leather out of the oven, its edges may be a bit dry and crisp. But if you allow it to sit out for several hours, it will soften up nicely.

Use a sharp knife, kitchen scissors or a pizza/pastry cutter to slice the fruit leather into 8 equal strips, then roll each one as you like. Secure the rolls with kitchen twine, if desired.

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Recipe Source

Adapted from a recipe at

Tested by Carolyn Stanek Lucy and Kara Elder.

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