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
Total TimePrep: 50 min. Bake: 2 hours
Makes4 dozen pieces
- 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.
Editor's Note: If baked fruit sticks to the knife, air-dry for 15-20 minutes, then slice and roll.
Nutrition Facts1 piece: 16 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.
Originally published as Apricot Leather in Taste of Home June/July 1998