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B.c. Plum-Cot Leather

Ingredients:

4 cup apricots, chopped
2 cup prune plums, chopped
2 tsp sugar

Instructions:

Wash, pit and chop fruit. Puree in blender with sugar. Yields 3 1/2 to 4
cups. Prepare 15 1/2 x 10 1/2 inch cookie sheet or jelly roll pan by
covering with plastic wrap and securing with masking tape. Pour puree
evenly over the plastic. Place in full sunlight. Drying time depends on
the fruit, temperature and sunlight.

If not quite dry after the first day, bring indoors overnight and continue
drying the next day. It may take up to 24 hours. Drying may be finished in
the oven if weather is unsuitable for sun drying. Pre-heat oven to the
lowest setting 150F. Turn off. Set puree in middle. Occasionally reheat
to maintain warmth.

The leather is ready when it peels easily from the plastic. To store, roll
in the plastic wrap, then in a sealed bag. At room temperature it will keep
one month. In the fridge, 3 months. 27 servings

1 serving strip 6x1 inch, contains 21 calories 1/2 fruit & veg. choice.

Servings: 27

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