• file:site_21_rand_753168364_dried_apple_rings.jpg
Serves
8–12

Skill level

Easy
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Ingredients

  • 1 kg sour organic apples

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Drying time overnight

Wash, dry and core the apples. Cut into thin 0.5 cm-thick slices. Thread them onto a wooden skewer and dry them in the oven on its lowest setting overnight. Alternatively, hang the slices from a piece of string and dry for a few days at room temperature. (Of course, a fruit drier may also be used). The rings are done when they are dry and tough.