B.c. plum-cot leather

B.c. plum-cot leather
  Low Fat  
Last updated 10/4/2011 8:05:18 PM. Recipe ID 30712. Report a problem with this recipe.

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      Title: B.c. plum-cot leather
 Categories: Fruits, Low-fat
      Yield: 27 Servings
      4 c  Apricots, chopped
      2 c  Prune plums, chopped
      2 ts Sugar
  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.

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Recipe ID 30712 (Apr 03, 2005)

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