Fruit Leather

Method

Soak the dried apricots and mulberries in water for 2 hours until softened, then simmer gently for 20 minutes until very tender. Blend the fruit and soaking liquid until completely smooth, then press through a fine sieve to remove any fibrous pieces. Stir in the honey, lemon juice and cardamom, cooking gently for 5 minutes to combine flavours. Spread the puree thinly and evenly onto greaseproof paper lining baking trays, approximately 5mm thick. Dry in a very low oven at 80°C for 8-10 hours until the leather is pliable but no longer sticky. Sprinkle the chopped pistachios over the surface whilst still slightly warm, then cool completely before cutting into strips with scissors and rolling loosely in baking parchment for storage.