How To Oven Dry Fruit

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12 Plums; (To 14), Pits Removed
8 Peaches; Pits Removed
10 Apricots; (To 11), Pits removed
10 Plum cots; Pits Removed
12 Figs; Halved
2 bn Seedless Grapes; Removed
2 tb Sugar; Or More To Taste

Original recipe makes 1



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 fruits 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. Recipe by: Martha Stewart Living Sept 1998 Posted to EAT-LF Digest by Reggie Dwork on Sep 16, 1998,

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