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1
Preheat oven to 170 F. In a medium saucepan, toss together the pears, apples and cinnamon.
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2
Heat, stirring often, over medium heat until the fruit starts to release its juice, about 5 minutes.
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3
Bring the liquid to a low boil, then reduce the heat to low and cover, allowing the fruit to simmer for 15-20 minutes, or until it is very soft.
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4
Remove the pan from the heat and allow the fruit to cool.
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5
Using a blender or immersion blender, puree the fruit and its juice until smooth.
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6
Line two rimmed cookie sheets with silicone mats or parchment paper and spread the fruit puree out on the lined sheets to as even a thickness as possible.
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7
I made mine as thin as I could without leaving holes just so it would dry a bit quicker.
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8
Place the cookie sheets in the oven at 170 F and let the fruit dry for 5-7 hours, rotating the sheets occasionally so that it dries evenly.
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9
It is finished when it is a bit tacky to the touch, but not sticky or wet at all.
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10
Place a layer of plastic wrap over top of the fruit leather on the silicone mat and flip it over, then peel off the silicone mat.
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11
You can then cut the fruit and plastic wrap together into strips and roll them up.
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12
This makes about 12-16 roll-ups, depending on how big you cut the strips.
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13
These keep very well in a sealed container at room temperature.
