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
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|Serving Size: 1 Serving (3022g)|
|Recipe Makes: 1|
|Calories from Fat: 76 (4%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 9.6mg||0 %|
|Potassium 5832.6mg||153 %|
|Total Carbohydrate 434.7g||128 %|
|Dietary Fiber 53.5g||214 %|
|Sugars, other 381.2g|
|Protein 25.9g||37 %|
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Calories per serving: 1738
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