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Apricot Fruit Leather Ravioli

Weekend Cookbook Challenge #3: Foods in Shades of Orange is my first food blog event (as a participant rather than as an onlooker, that is). In honor of the occasion, I turned immediately to my newest cookbook, Jacques Torres’s Dessert Circus at Home.

Fruit Leather Ravioli

1 C fruit puree (I used apricots)
Juice of 1/2 lemon, strained
1 C plus 2 tbsp granulated sugar
1/4 C (1.5 oz) powdered pectin
1 C mascarpone cheese
Grated zest of 1/2 lemon
3 tbsp granulated sugar

Combine the fruit puree, lemon juice, pectin, and 1 C plus 2 tbsp sugar in a heavy-bottomed saucepan and place over medium-high heat. Whisk well as the mixture comes to a boil. Continue to whisk constantly as you allow the mixture to boil for 3 minutes – and I do mean constantly, as my goop wanted very badly to scald to the bottom of the pot.

After it has boiled for 3 minutes, remove the goop from the heat and pour it onto a 16″ x 24″ sheet of parchment paper that has been lightly oiled with vegetable oil. The recipe says to spread the goop with an offset spatula, but I found the goop far too cohesive for that method to work. Instead, try placing another sheet of parchment paper atop the goop, oiled side down. Use a rolling pin to spread the goop between the layers of parchment paper until it is spread evenly and so thin as to be almost transparent. It should be very easy to peel off the top sheet at that point, as the fruit leather cools so quickly that it should be almost ready by the time you’re finished rolling it out. (At this point, you can just cut it into strips if you prefer plain fruit leather to ravioli, or if you have an aversion to cheese.)

In a separate bowl, combine the mascarpone, zest, and 3 tbsp sugar to create the filling.

Jacques Torres used a 3″ fluted cutter to cut circles from the cooled fruit leather. Lacking his toolset, I cut out my circles by tracing the rim of a glass with a paring knife. Place about 1/2 tsp of filling in the center of each circle. Fold each circle in half, and press the edges together firmly to seal. They are unlikely to actually join completely, but they will hold well enough for you to eat, play with, or even gently juggle your ravioli without spilling the filling.

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5 Responses to “Apricot Fruit Leather Ravioli”

  1. Alicat says:

    WOW that is really impressive! And so beautiful…thank you so much for participating! :o) You did fantastic for your first event! :D

  2. Ivonne says:

    Hi Danielle,

    I just found your blog via the WCC roundup on Something So Clever.

    First of all, fantastic work! The photo and presentation is beautiful.

    Secondly, I just wanted to say that I love your blog … I look forward to visiting often!

  3. Cath says:

    Danielle, wonderful job! I’ve enjoyed the blog!

  4. [...] Desserts and Other Sweets: Fruit Apricot Fruit Leather Ravioli Apricot Hazelnut Squares Apricot Marzipan Tartlets Baked Rummy Plantains with Cinnamon Gelato Banana Caramel Tart Banana Chocolate Chunk Muffins Banana Malt Brûlée Spoonfuls Blueberry Oatmeal Crisp with Lime Ice Cream Blueberry Port Chutney Shortbread Bars Brandied Peach, Ginger, and Sweet Corn Cornbread Trifles Cardamom Meyer Lemon Créme Brûlée Bubbles Cranberry Leek Strudel Cranberry Lemon Cornmeal Cake Fig and Date Basteeya Grapefruit Almond Tart Lemon Chocolate Chunk Cookies Lime Syllabub Pear and Basil Tart Pink Grapefruit Ginger Cream Cookies Pumpkin Nests Rosemary Currant Shortbread with Cumin Ginger Apples Sour Cherry Almond Milk Sorbet Sour Cherry Pie [...]

  5. Eke says:

    Hello Danielle!

    Just found your blog, haven’t had a deeper look yet ,but it seems interesting. and pictures look good.

    I was actually looking for ideas for using dried banana sheets (100% mashed banana, pressed into tortilla-like form and dried.)
    I’d like to fill them with something, but haven’t come up with a good idea yet. MAybe you have a suggestion?

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March 2006
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