Crab apple leathers

Makes 24 rolls Desserts and puddings

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Method

Preheat the oven to its lowest setting, no more than 100°C/210°F/Gas ¼. Line two baking sheets (about 22cm x 33cm) with baking parchment or a non-stick liner.

Put the crab apples in a pan with 4tbsp of water and cook gently until the apples are very soft and mushy. Push the mixture through a food mill on a fine setting; if you don’t have a food mill you’ll have to rub the mixture through a sieve. Taste the purée and add honey or sugar to taste. If using sugar, you’ll need to heat gently once the desired sweetness has been achieved, to dissolve the sugar.

Divide the mixture between the two baking sheets, smoothing evenly. Place in the oven and cook for about 12 hours, until the leather is completely dry, even at the centre. The first time you make the leather, do it on a day when you can check on them every couple of hours or so, because oven temperatures can vary quite considerably. Once you know the right setting, you can cook up a batch overnight while you sleep.

Once cool, peel the leather off the parchment or non-stick liner and place onto a fresh piece of parchment, then roll up the leather and parchment tightly. Store in an airtight container for up to 5 months and snip off coils as needed.

As a variation, replace half of the apples with 500g of blackberries, or experiment with other fruit such as damsons.