Question ID: 4000-2843-0-1-2-4
Recipe Description
Place fruits into blender in the order of strawberries, blueberries, dates, figs and banana. Reserve slices of one fig for later use as marble toppings. Pulse a few times, then grind at high-smoothie setting.
Line baking pan or sheet with non-stick parchment paper. To be sure, I brushed the paper surface with a slightly oily brush. Transfer fruits puree into baking pan or sheet, I used a 11 inch by 7.5 inch pan. The puree layer was rather thick, about 1/4 inch I'd say. Top the reserved fig slices on top.
Mine is 170 F. Because of the size of the pan I used, the fruit puree layer was rather thick. It took about 7 hours for it to set. Waiting for it to set is probably the hardest part of this recipe. The good thing is you don't need to stay in. I actually went for my dental appointment after I put it in the oven. You don't need to do anything with it. Nor does it matter if it is baked slightly longer.
I made another batch folloing the same ingredients quantity and procedure except I reserved all fig slices as toppings, transfered that to a 13 inch by 9 inch regular baking sheet. It seemed that was the perfect thinkness to bake. It shortened baking time to 4 hours. Depending on the size of strawberries, banana and dried fruits, and the baking sheet or pan you have, if it didn't seem to be the right thickness, you can use fraction of the sheet or scoop off some puree and just eat it.
Slice it to strips, Roll them up, wrap in plastic wrap to keep it from drying out. Eat it as it is or sandwitch between tortila bread for snack and lunch on the go. Or just an idea, use the whole sheet as a cake decoration? Use round pan/sheet for round cake, rectangle pan/sheet for rectangle cake ... just an idea. Be creative how you eat it!
Question & Answer
Question: What is the correct order of the images?
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