8 servings (serving size: 1/8 of roll or 3/4 ounce)
3 cups chopped apricots (about 1 pound)
1/2 cup sugar
1/4 cup water
How to Make It
Preheat oven to 175° or lowest temperature on oven thermostat.
Combine first 3 ingredients in a large saucepan; bring to a boil. Cover and cook 5 minutes or until apricots are tender and sugar dissolves.
Place apricot mixture in a food processor, and process until smooth. Pour apricot puree into a 15- x 10-inch jelly-roll pan coated with cooking spray, spreading evenly. Place pan in oven, leaving door partially open. Bake at 175° for 8 hours or until dry and leathery (do not completely close door).
Peel leather off pan; let cool completely on a wire rack. Roll up leather; store in a zip-top plastic bag.
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