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Home Cooking 14

I really like slightly dessicated apple slices

Yaqo Homo | Jan 18, 201504:45 AM

This is somewhat hard to describe, but I am in love with the texture of apples that have been sliced but left out in the open too long. I like how the peel wilts, the sweetness gets concentrated, some of the juice dries up and the flesh of the fruit becomes slightly pliant, even rubbery.

Is there a way of doing this deliberately, in a way that generates the pleasant attributes I'm describing but none of the brown, overripe notes that also comes from leaving apples exposed? Also, shouldn't eating apples this way be an intentional thing, or I am the only one who likes it?

I am thinking that maybe putting them in the oven or even the microwave for a short time or maybe air drying them with some lemon so they won't brown, but I'm curious if there's an ideal way to achieve the texture I'm describing.

On a side note, my mom was into food storage when I was growing up, and she had an actual dehydrator. Fully dehydrated fruit is not what I'm looking for.

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