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Title: How To Oven Dry Fruit
Yield: 1 Serving

Ingredients

      8    peaches
      1    pits removed, halved or
           -quartered
     12    plums
      1    to 14, pits removed, halved
           -or quar
     10    apricots
      1    to 11,  pits removed, halved
           -  or qu; a
     10    plum cots
      1    pits removed, halved or
           -quartered
     12    figs
      1    halved
      2    bu seedless grapes
      1    removed from stems, small
           -bunches
      2 tb sugar; or more to taste

Instructions

Each quantity below fills one baking pan. Any fruit to be dried should be
ripe but still firm. Store dried fruit in an airtight container, frozen,
up to six weeks; warm frozen fruit in a 200F oven until soft, 5 - 15 min.

Heat oven to 225F. Line a baking pan with parchment paper. Arrange fruit,
cut sides up, spaced 1/2 - 1" apart, on paper. Sprinkle 1 Tbsp sugar over
fruit; depending on fruit's tartness, add more sugar.

Transfer pan to oven; dry until fruit has shriveled, edges have dried, and
centers are still juicy; timing will vary according to variety of fruit,
ripeness, and size, 1 1/2 - 4 hrs. If juices start to run, baste with
juices every hour. Transfer pan to a cooling rack; remove from pan while
still warm.

Entered into MasterCook by Reggie Dwork

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Per serving: 1677 Calories (kcal); 9g Total Fat; (4% calories from fat);
23g Protein; 419g Carbohydrate; 0mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 25 1/2 Fruit; 0
Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Martha Stewart Living Sept 1998

Preparation Time: 0:00

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