How to oven dry fruit
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Peaches; Pits Removed, Halved Or Quartered | |
| 12 | Plums; To 14, Pits Removed, Halved Or Quartered | |
| 10 | Apricots; To 11, Pits Removed, Halved Or Quartered | |
| 10 | Plum cots; Pits Removed, Halved Or Quartered | |
| 12 | Figs; Halved | |
| 2 | bunches | Seedless Grapes; Removed From Stems, Small Bunches |
| 2 | tablespoons | Sugar; Or More To Taste |
Directions
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.