DIRECTIONS

Place apricot in a saucepan. Add water to cover by 1 in.; bring to a boil. Reduce heat; simmer for 30 minutes or until soft. Drain and discard liquid. Place apricots in a blender or food processor; cover and puree. Return to the pan; stir in sugar. Simmer for 5 minutes, stirring constantly. Remove from the heat stir in extract. Cover two baking sheets with foil; brush generously with oil. Spoon fruit mixture onto baking sheets and spread evenly into two 12-in. x 8-in. rectangles. Bake at 200° for 2 hours or until dry to the touch (fruit will be very dark). When cool enough to handle, dust with confectioners' sugar. Invert and peel off foil; dust again with sugar. With a sharp knife or pizza cutter, cut into 1/2-in. x 8-in. strips; roll up. Store in an airtight container in a cool dry place for up to 1 month. Yield: 4 dozen pieces. Editor's Note: If baked fruit sticks to the knife, air-dry for 15-20 minutes, then slice and roll.