Sunday, April 13, 2008

Apricot, Peach or Nectarine leather

1 gallon pitted apricots, peaches or nectarines
1 1/2 cups unsweetened pineapple juice
3 tsp. almond extract (optional)

Place the pitted fruit and pineapple juice in a large, heavy pot. Cover the pot and set it over low heat. Cook the fruit until it is soft. Drain off the juice well, lifting the fruit from the sides of the strainer to allow all the juice to run out freely. The more juice strained out, the quicker the process of "leather-making". The juice is too good to discard. Can or freeze, or drink fresh.

Run the fruit through a blender, food mill, or sieve, removing the skins if you prefer a smooth product, or use the skins as part of the pulp for the leather. Sweeten the pulp to taste with honey and add the almond extract if you wish. The
pulp should vbe as thick as apple butter or more so. Spread it on lightly oiled cookie sheets or clear plastic wrap, so that is 1/4 inch thick. If it is much thicker than this, it will take very long to dry. Put in dehydrator, or in oven, at 120 F and leave the oven door slightly open to allow moisture to escape.
When the leather is dry enough and roll it.

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