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B.C. PLUM-COT LEATHER
Recipe By :
Serving Size : 27 Preparation Time :0:00
Categories : Fruits Low-Fat
Amount Measure Ingredient -- Preparation Method
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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. choice.
Source: Enjoy BC Fruit the Diabetic Way by Elaine
Johnston 1982 BC Tree Fruits Ltd, Sun-Rype Products
Ltd.
Shared but not tested by Elizabeth Rodier Sept 93
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