Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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10 lg Fully ripe peaches
1 c Sugar
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
