Dried Fruit Roll Ups Recipes

Steps:

• * For each cup of fruit you will need 1-1/2 tablespoons of sugar.
• Chop peaches, nectarines or plums very fine, being careful to reserve the juice. Place fruit and its juices in saucepan and bring to a boil.
• Boil until candy thermometer reads 180 degrees.
• Cool slightly.
• Put into blender and mix until smooth.
• Return to heat and cook until the mixture has the consistency of a thick paste and is reduced by half.
• Spread fruit 1/4-inch thick on plastic-wrapped trays or cookie sheets.
• Cover pans with a cheesecloth screen, taking care to keep the cheesecloth from touching fruit. Place in direct sunlight for 12 to 24 hours until dry (bring in at nighttime). You can also bake in a 250-degree oven for about 4 hours.
• Put the fruit on a lightly greased cookie sheet or use foil to line tray.
• Fruit rollups are done when edges pull back from plastic and center is not sticky when cooled.
• Ten cups of fruit will cover a 12 x 17-inch tray.
• - - - - - - - - - - - - - - - - - - Serving Ideas : Make dried fruit roll-ups the old-fashioned way.

Steps:

• Preheat oven to 160 degrees with rack in center. Place apricots in a large bowl, and cover with the water; let soak until they are completely soft, 30 to 45 minutes. Transfer to a fine sieve; drain, and reserve liquid.
• Place apricots in the bowl of a food processor fitted with the metal blade; add honey and sugar. Process until mixture is very smooth and easily spreadable. If it is too thick, add up to 1 tablespoon soaking liquid.
• Cover two 10-by-15-inch baking sheets with plastic wrap. Divide puree between the sheets; spread in a thin, even layer with an offset spatula. Let dry in oven until mixture is firm but slightly tacky, about 8 hours or overnight. Remove from oven; let cool.
• Peel fruit leather from plastic wrap, and cut into 1-inch-wide strips using a pizza cutter. Roll tightly into cylinders, and serve.