Lavashak

Prepare the fruit: Wash your fruit thoroughly. If you’re using stone fruits (like plums or apricots), pit them. If you’re using apples, core and peel them. It’s not necessary to peel stone fruits. Cut the fruit into smaller chunks to make blending easier.

Cook the fruit (optional): If you’re using particularly firm or tart fruit, you might want to cook it down a bit to soften and sweeten. Place the fruit in a pot over medium heat with a splash of water to prevent sticking, and cook until the fruit is soft and mushy. This step can be skipped for very ripe or soft fruits.

Puree the fruit: Transfer the fruit to a blender or food processor. Add the lemon juice and sugar (if using). Blend until completely smooth. If the mixture is too thick to blend, you can add a small amount of water to help it along.

Strain (optional): For a smoother texture, strain the puree through a fine mesh strainer to remove any skins or bits.

Prepare for drying: Preheat your oven to the lowest setting (usually between 140-170 degrees). Line a baking sheet with parchment paper or a silicone baking mat. Pour the fruit puree onto the lined baking sheet and spread it out into a thin, even layer, about 1/4 inch thick.

Dry the lavashak: Place the baking sheet in the oven. Dry the puree in the oven for 6-8 hours, or until the lavashak is no longer sticky and has a leathery texture. The drying time can vary significantly based on the fruit used, thickness of the puree, and specific oven temperatures. If possible, leave the oven door slightly ajar to allow moisture to escape.

Cool and store: Once dried, remove the lavashak from the oven and let it cool completely. Peel it off the parchment paper or silicone mat, then cut it into strips or pieces using scissors or a knife. Store the lavashak in an airtight container. It can last for several weeks at room temperature, or longer if refrigerated.