Yield: 1 Servings
Measure | Ingredient |
---|---|
8 \N | Peaches; Pits Removed, Halved Or Quartered |
12 \N | Plums; To 14, Pits Removed, Halved Or Quartered |
10 \N | Apricots; To 11, Pits Removed, Halved Or Quartered |
10 \N | Plum cots; Pits Removed, Halved Or Quartered |
12 \N | Figs; Halved |
2 bunches | Seedless Grapes; Removed From Stems, Small Bunches |
2 tablespoons | Sugar; Or More To Taste |
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 ½ - 1" apart, on paper. Sprinkle 1 Tbsp sugar over fruit; depending on fruit's 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, 1½ - 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 <reggie@...> on Sep 16, 1998, converted by MM_Buster v2.0l.