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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 14 |
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This is great way to use extra apricots, especially when your tree gives a bumper crop. Apricots are very nutritious so you don't want to waste them and this makes a great snack. These will also keep for a long time. Ingredients:
1 teaspoon lemon juice |
2 cups pitted and diced fresh apricots |
1/2 cup white sugar |
Directions:
1. Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
2. Combine the lemon juice, apricots and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
3. Cover an 11x17 inch pan or cookie sheet with a layer of plastic wrap. Pour the pureed fruit onto the plastic and spread evenly to within 1 inch of the edge.
4. Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until the puree has dried and is no longer sticky. Once dry, you can cut it into strips and store in an airtight container.
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