Installation Manual

29
Raspberry Tuile
1½ pounds raspberries
2 tablespoons white sugar
1 BLEND the raspberries and sugar in a blender on low speed
until smooth.
2 STRAIN the fruit mix to get rid of the seeds.
3 POUR back into the blender and blend on high speed until
liquified.
4 POUR the puréed fruit onto the parchment-lined fruit roll
sheet on the Cosori Food Dehydrator. You may have some
of the purée left over.
5 DRY at 165°F for 3 to 5 hours, or until done.
PREP: 10 minutes
DEHYDRATE: 5 hours
YIELDS 4 SERVINGS
Blackberry Tuile
1½ pounds blackberries
2 tablespoons white sugar
1 BLEND the blackberries and sugar in a blender on low speed
until smooth.
2 STRAIN the fruit mix to get rid of the seeds.
3 POUR back into the blender and blend on high speed until
liquified.
4 POUR the puréed fruit onto the parchment-lined fruit roll
sheet on the Cosori Food Dehydrator. You may have some
of the purée left over.
5 DRY at 165°F for 3 to 5 hours, or until done.
PREP: 10 minutes
DEHYDRATE: 5 hours
YIELDS 4 SERVINGS
Apricot and Peach Fruit Leather
3 apricots, peeled & seeded
3 peaches, peeled & seeded
1 tablespoon sugar
1 ADD the apricots, peaches, and sugar to a saucepot.
2 COOK the apricots and peaches on the stove at medium-low
heat for 10 to 15 minutes, until they have softened.
3 BLEND with an immersion blender. If you use a regular
blender instead, blend the fruits on low speed and gradually
increase to high.
4 POUR the puréed fruit onto the parchment-lined fruit roll
sheet on the Cosori Food Dehydrator. You may have some
of the purée left over.
5 DRY at 165°F for 8 to 12 hours, or until done.
6 REMOVE the fruit leather carefully from the parchment paper
after 6 hours.
7 PLACE the solidified fruit leather directly onto the tray and
dry for the remaining time.
PREP: 20 minutes
DEHYDRATE: 12 hours
YIELDS 4 SERVINGS