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Tørking av frukt

6 recipes · Tørring av frukt og grønnsaker

6 tørking av frukt recipes from the “Big Cookbook,” in the tørring av frukt og grønnsaker category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Sugar-Free Fruit Puree

    Sugar-free fruit puree: the fruit is cooked with a little water, pressed, filled into bottles that are corked and tied shut, sterilized 20–30 minutes at 100 °C and sealed with lacquer. Used for soups, creams and cakes.

  • Cherries (Dried)

    Dried cherries: placed at the top of the drying oven, preferably the same day in humid weather; flawless berries from dry weather may be sun-dried first. Dried at 50 °C rising to 70 °C for 6–9 hours.

  • Pears, Dried

    Dried pears: peeled, split pears with scraped stems are blanched in sugar water (250 g sugar per liter) and dried at 90–100 °C for 6–12 hours.

  • Plums (Dried)

    Dried plums: air-dried for a couple of days, laid on a rack stem-side up and dried at the top of the oven at 40–50 °C, rising to 70 °C toward the end.

  • Rhubarb (Drying)

    Rhubarb is cleaned, cut into 3 cm pieces split into 4 to 8 parts depending on thickness, and dried at 60°C for about 6 hours.

  • Dried Apples

    Erken's method for dried apples: peeled, cored apple slices are placed in salted water, steamed 2 minutes and dried in a single layer at 90-100 °C until no juice can be pressed out.