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Drying/Dehydrating: How to Oven Dry Fruit

Source of Recipe

Martha Stewart Living Sept 1998


List of Ingredients

8 Peaches Pits Removed, -Halved Or Quartered
12 Plums To 14, Pits Removed, -Halved Or Quartered
10 Apricots To 11, Pits -Removed, Halved Or -Quartered
10 Plum cots Pits Removed, -Halved Or Quartered
12 Figs Halved
2 bn Seedless Grapes Removed -From Stems, Small Bunches
2 tb Sugar Or More To Taste


Recipe

Each quantity below fills one baking pan. Any fruit to be dried should be ripe but still firm. Store dried fruit in an airtight container, frozen, up to six weeks; warm frozen fruit in a 200F oven until soft, 5 - 15 min.

Heat oven to 225F. Line a baking pan with parchment paper. Arrange fruit, cut sides up, spaced 1/2 - 1" apart, on paper. Sprinkle 1 Tbsp sugar over fruit; depending on fruit's tartness, add more sugar.

Transfer pan to oven; dry until fruit has shriveled, edges have dried, and centers are still juicy; timing will vary according to variety of fruit, ripeness, and size, 1 1/2 - 4 hrs. If juices start to run, baste with juices every hour. Transfer pan to a cooling rack; remove from pan while still warm.