Fruit Roll Ups and Strawberry-Lemon Fruit Leather

Fruit Roll Ups:

Your favorite fruit:
3 large peaches, apples, nectarines, or apricots
1 tbsp sugar

Remove any pits and roughly chop the fruit. Puree the fruit and sugar in a blender or food processor until smooth.

Place a Silipat sheet on a baking sheet, and spread the puree thinly over the Silipat. Heat the oven to 200 degrees, and bake the fruit leather for about 4 or 5 hours. When the fruit leather is ready (no longer sticky in the center, peels easily from the Silipat), peel it up from the plastic wrap, cut into strips, roll and serve.
(found this recipe here)

Or...

Strawberry-Lemon Fruit Leather:

1 1/2 pound strawberries

1/2 cup sugar

zest of 3 lemons

2 tsp lemon juice

Combine all ingredients in a food processor and puree for 1 minute until smooth. Pour the puree into a pot or saucepan and bring to a boil. Reduce heat to medium-low and simmer for 5 to 10 minutes until the mixture becomes a little thicker.

Line a 17″x 11″  baking sheet with parchment paper and pour the puree onto it. Spread out evenly with a spatula, leaving a half inch of parchment paper on all sides.

Place in a 170 degrees oven for 6 hours (or 120 degrees for 8 to 10 hours) until the puree is shinny and no longer wet and supper sticky. Allow to cool.

Once cool, remove from the pan with the paper intact. Roll tightly and cut into sections with a sharp knife. 

Fruit leather can be stored in a plastic bag or air-tight container in the pantry for up to 3 months.
(Inspired by a recipe from here)