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How To Oven Dry Fruit Recipe

by Global Cookbook

Ingredients

8 x Peaches Pits Removed, Halved Or possibly Quartered 12 x Plums To 14, Pits Removed, Halved Or possibly Quartered 10 x Apricots To 11, Pits Removed, Halved Or possibly Quartered 10 x Plum cots Pits Removed, Halved Or possibly Quartered

12 x Figs Halved 2 bn Seedless Grapes Removed From Stems, Small Bunches 2 Tbsp. Sugar Or possibly More To Taste

Directions

1. Each quantity below fills one baking pan. Any fruit to be dry should be ripe but still hard. Store dry fruit in an airtight container, frzn, up to six weeks; hot frzn fruit in a 200F oven till soft, 5 - 15 minutes.
2. 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 in more sugar.
3. Transfer pan to oven; dry till fruit has shriveled, edges have dry, and centers are still juicy; timing will vary according to variety of fruit, ripeness, and size, 1 1/2 - 4 hours. If juices start to run, baste with juices every hour. Transfer pan to a cooling rack; remove from pan while still hot.

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