Name: Vanilla Peach Fruit Leather {honey-sweetened; real fruit}
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Yield: 1
Ingredients: 5-6 Peaches, Ripe and pitted; 2 Tbsp Honey, or more to taste; 1 Vanilla Bean, (seeds scraped)or 1 tsp Pure Vanilla Extract

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For Labor Day weekend, our family took our last camping trip of the season. Just before we left, I realized I still had over 2 dozen peaches that would go bad if we left them at home for the 4 days we would be gone. So with 2 days to spare, I made as much as I could with those peaches.

I made peach cake, peach jam (recipe coming soon!), and these peach fruit roll-ups. We ate all the cake before we left, but brought the jam and fruit leather (as well as some remaining fresh peaches) with us on our camping trip. The jam was so perfectly delicious on our pancakes, we didn’t even need maple syrup (which was good because we ran out of it).

The kids loved being able to just grab a fruit leather whenever they felt like it, and I didn’t mind at all because it was just peaches and honey. Doesn’t get much more clean than that.

Vanilla Peach Fruit Leather {honey-sweetened; real fruit}

Prep Time: 10 minutes

Cook Time: 10 hours

Total Time: 10 hours 10 minutes

Ingredients

5-6 Peaches, Ripe and pitted
2 Tbsp Honey, or more to taste
1 Vanilla Bean, (seeds scraped)or 1 tsp Pure Vanilla Extract

Instructions

If you choose to peel your peaches, you can follow the easy steps I've outlined here. I choose not to peel the peaches for this fruit leather for the sake of ease and time. I don't notice them once they're pureed so it's simply personal preference.
In a high powered blender (like a Blendtec) or the bowl of a food processor, add your peaches (remember to remove the pits). Blend until the peaches are pureed and smooth (if you left the skin on, there will still be bits and pieces left, and that is completely fine). There should be no chunks.
Add the honey and vanilla to the peaches and process again to fully incorporate. Taste to be sure it's sweet to your liking. The flavor will intensify some after they're dehydrated, so keep that in mind.
Line 3-5 dehydrator trays with parchment paper (not wax paper or foil) or sheets specifically made for your dehydrator (this is preferred).
Spread the pureed mixture smoothly and evenly on the trays, leaving at least an inch all the way around. The puree should be about 1/8" - 1/4" thick (the thicker it is, the longer it will take to dehydrate, but the thicker your final product will be).
If your dehydrator has temperature settings, set to 110°F (or the lowest setting) and let dry for 8-12 hours. Check periodically after 8 hours. The edges will dry first. Rotate trays if needed to ensure even drying.
When you are able to easily peel the fruit leather completely from the trays, remove from the dehydrator and place on a parchment sheet (or use the one from the dehydrator if you didn't have dehydrator sheets). Using kitchen shears or clean scissors, trim the edges and cut the fruit leather into 2" strips (while still attached to the parchment). Roll and secure with tape or twine.
Store in an airtight container at room temperature.