Drying fruit

6 recipes · Drying fruit and vegetables

6 drying fruit recipes from the “Big Cookbook,” in the drying fruit and vegetables category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

Sugar-Free Fruit Puree
Sugar-free fruit puree from Erken 1914: fruit cooked with a little water, pressed, bottled and sterilized. Used for soups, creams and cakes.
Cherries (Dried)
Dried cherries from Erken 1914: placed high in the drying oven, dried at 50 °C rising to 70 °C for 6–9 hours; flawless berries may be sun-dried first.
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 (1914) for dried apples: peeled, cored apple slices steamed 2 minutes in salted water and dried in a single layer at 90–100 °C.