Tip: when starting out in your fanciful fruit flavour combinations look to the country of origin of the fruit in question and use that for inspiration. Fun greengage fact — they originated in Iran.
Ingredients
1kg greengages
4 Tbsp orange blossom extract (the better the quality the better the outcome, but I find orange blossom water a little difficult to come by and make do with whatever I can find in the gourmet grocer).
20g raw sugar
Method
Preheat the oven to 180⁰c
Add all ingredients to a lined or non- stick baking dish and roast for 30 minutes or until greengages have softened and have a caramelised a little. They will release a lot of liquid, so not panic.
Blend using a stab mixer and spread evenly over baking or fruit leather sheets (I use reusable silicon baking mats from the hospitality supply shop).
Dehydrate in a dehydrator for approximately 10 hours at 70⁰c.
Sapphire and Sommelier 