I don't know what it is I'm doing (IE, the name of the technique or dish) I can't research it.
I cook either rhubarb or passion fruit with a few tablespoons of sugar, blend until very smooth, spread out very thinly on a baking mat and then cook on a low temperate. (The cooking - I assume - caramelizes the sugars.)
The desired result is a pliant thin sheet of fruit flavor (which is what I want).
I've also ended up with a gooey mess that can't be used (undercooked), or a bitter overcooked disaster. The issue I have with it (when I get the cooking time right) is that it is really chewy. Like a caramel or toffee, it gets stuck in your teeth which is totally undesirable.
Does any one know what the name of I'm trying to cook?