Since it's not sticky, this is a tasty, nutritious snack that's perfect to take along on whatever trail you travel. In pioneer days, fruit leather was made by thinly rolling fruit and drying it in the sun. —Patsy Faye Steenbock, Riverton, Wyoming
Featured In: Homemade Easter Candy
VERIFIED BY Taste of Home Test Kitchen
- 8 ounces dried apricots
- 2 tablespoons sugar
- 1 drop almond extract
- Confectioners' sugar
- Place apricots in a small saucepan and cover with water by 1 in. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until soft. Drain and cool slightly.
- Place apricots in a blender; add sugar. Cover and process until smooth. Add extract.
- Preheat oven to 175°. Line two shallow baking pans with silicone baking mats. Spoon half of apricot mixture onto each baking mat, spreading to form a 12x8-in. rectangle; repeat with remaining fruit. Bake 2 to 2-1/2 hours or until almost dry to the touch. Cool completely on a wire rack.
- Transfer to a cutting board; dust both sides with confectioners' sugar. Cut into 1/2x8-in. strips; roll up. Store in an airtight container in a cool dry place. Yield: 4 dozen pieces.
Originally published as Apricot Leather in Taste of Home June/July 1998, p54
Reviews forApricot Leather
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 12, 2014
"Just wondering, if you don't have a silicone mat, could you use parchment paper?"