Fruit rolls

Take fresh fruit such as apples, pears, apricots, peaches, plums, berries or strawberries. Rinse the fruit, peel it and remove any pips and cores.

Boil the fruits with little water: keep 4 cups of fruit half a cup of water. Add 1 tablespoon of lemon juice and possibly herbs or spices (for example chopped basil, rosemary, a pinch of cinnamon powder or nutmeg).

Cook gently for 10-15 minutes until the fruit is tender. Stir well and stamp it slightly. Add 1 tablespoon of sugar to taste. Simmer for 5 minutes until the fruit puree is slightly thicker.

Puree the fruit with a hand blender or in a blender. Pour this puree on a baking tray with baking paper to a maximum thickness of 1/2 cm.

Allow it to dry slowly for 8-12 hours in the oven (60ºC), preferably only with under- and topheat.

It is ready when the fruit is no longer sticky and has a smooth surface. Cut out wide slices and roll them up.