Peel and slice peaches to measure 10 cups. Put peaches in large saucepan. Add sugar and bring mixture to boil, stirring until sugar is dissolved. Working in batches, pour mixture into blender or food processor and puree. Cool to lukewarm. Meanwhile, prepare smooth, level drying surface in full sunlight. Cover baking sheets, jelly-roll pans or other flat surfaces with plastic wrap. Pour peach puree onto prepared surface, spread to 18-inch thickness and let dry in sunlight. Cover with screen to avoid insects. Drying may take 20 to 24 hours. Bring puree inside at end of day and finish drying second day. Or set sheets of fruit in baking pans in oven at 150F and leave door open. Fruit is dry when puree can be peeled off plastic easily. For storing, roll up leather with plastic wrap. Wrap in more plastic wrap and seal tightly. Leather will keep at room temperature about 1 month, in refrigerator about 4 months or 1 year in freezer. Tear or cut into strips to eat. Note: Other fresh fruits in season, such as strawberries, plums, apricots and pears, may be substituted for the peaches. Compatible combinations of fruits also may substituted for a single fruit. Makes about 3 (15- x 10-in) sheets
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 2mg||0 %|
|Total Carbohydrate 100g||29 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 100g|
|Protein 0g||0 %|
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Calories per serving: 387
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