TO DRY PEACHES: Wash and defuss with a terry towel (peeling is not necessary) Then cut into slices directly onto tray. They may tend to stick to the trays, but half way through, turn them over. Eat and enjoy as is, or soak to reconstitute, and then serve with cream and a little honey if desired.
PEACH LEATHER: Blend ripe, pitted peaches. Sweeten with a bit of honey if desired. Add a touch of spices if you desire. Dry as for basic leather. Peaches by themselves have a delicious flavor, but this leather can also be combined with apple chunks. TO DRY PEARS: Once again, small pieces are the ruleof thumb. Quarter the washed fruit, do no peel, then slice thin for fast drying. Keep the temperature as usual, around 100F. It is unnecessary even to core pears, since the whole fruit is deliciously edible when dreid. Your willfind your delicate hued, beautifully translucent dried pears to be an aesthtic pleasure as well. PEAR LEATHER: Nothing needs to be added to pears when making leather. Perhaps a touch of spice if desired. Follow instructions for basic leather. Origin: Dry It - You'll Like It! circa 1973. Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 10-09-95
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